Due to my bout with the flu, I ended up not making my Tanzanian meal I had planned. As a result, I was left with a bunch of fresh ingredients that I didn’t want to go bad. Saturday night, when I wasn’t feeling like death, I decided to make this dish with my husband’s assistance.
Plantains with Black Bean Salsa
Makes 4 servings
For the plantains
3 ripe plantains, sliced into strips about 1/2″ thick
oil, for frying plantains
For the salsa:
1-15 ounce can black beans, drained and rinsed
2 cups diced tomatoes (or 1 can diced tomatoes, drained)
1 cup corn
1 shallot, sliced (or 2 tablespoons diced red onions)
1 chile pepper (such as jalapeno), seeded and diced
3 garlic cloves, minced
2 tablespoons lime juice
Fresh or dried cilantro, to taste
Shredded cheese, to garnish
Preheat your oven to 375F.
Combine the salsa ingredients and set aside.
Heat the oil in a heavy frying pan until bubbles form quickly around a chopstick (about 350-375F). Put the plantain slices in and fry on both sides, until crispy and slightly browned. Drain the plantains on paper towels. I did this in 3 batches.
Spray a Pyrex baking dish with oil, and line with the plantains. Top with the salsa. Sprinkle with some cheese. Bake the mixture for about 5 minutes, or until the cheese melts. (NOTE: If you are using a Pyrex, you CANNOT put it in the broiler! That’s why you have to preheat the oven even though you’re only cooking to melt the cheese.)