Smoky Caribbean Black Bean and Plantain Tostones with Garlic Aioli
A flavorful, crispy taste of the Caribbean
Dive into the vibrant tastes of the Caribbean with this aromatic dish featuring black bean tostones paired with zesty garlic aioli.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Black Bean Mix
For the Tostones
For the Garlic Aioli
For the Garnishing
Preparation
Preparing the Black Bean Mix
Mash the beans
In a bowl, mash the black beans slightly with a fork.
Add spices and lime
Stir in smoked paprika, garlic, cumin, and lime juice.
Season and set aside
Season with salt and pepper, mix well, and set aside.
Preparing the Tostones
Heat the oil
Heat vegetable oil in a frying pan over medium-high heat.
Fry plantains
Fry plantain slices until golden brown on each side, about 3-4 minutes.
Flatten and fry again
Remove and flatten each slice gently with the back of a spatula, then fry again until crispy.
Don’t overcrowd the frying pan; it will lower the oil temperature and result in soggy tostones. Pro Tip: Double-frying ensures they are perfectly crispy.
Cooking Process
Frying Tostones
Fry plantains in batches, first until golden, then flatten and fry again until crispy.
Preparing Black Bean Mix
Mix mashed black beans with spices and lime for a smoky flavor profile.
Mixing Garlic Aioli
Combine mayonnaise with garlic and lemon juice for a tangy aioli.
Plating & Serving
Smoky Caribbean Black Bean and Plantain Tostones with Garlic Aioli
Smoky Caribbean Black Bean and Plantain Tostones with Garlic Aioli
Plating
Arrange the tostones on a platter, top with black bean mix, and drizzle with garlic aioli. Garnish with fresh cilantro and sliced red chili for a vibrant presentation.