Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Mark Bittman, author of How to Cook Everything and The Best Recipes in the World shared his knowledge about cooking with plantains, which are like bananas, but are always cooked. He first shared this recipe for Sauteed Ripe Plantains on March 4, 2006.
Keep reading for the recipe..
Sauteed Ripe Plantains (Maduros)
Time: 20 minutes
Yield: 4 servings
Two cautions about making these plantains, the traditional and ideal accompaniment to Chicken with Rice (Arroz con Pollo). One, don’t use plantains unless they are black, far riper than any banana you’d consider eating. And two, keep the heat moderate to low or the high sugar content of the plantains will burn.
- 2 ripe plantains, almost completely black, peeled
- 3 to 4 tablespoons neutral oil such as canola or butter, or a combination
- Salt to taste
- Lime wedges
- Cut the plantain pieces in half, lengthwise. Place the oil in a large skillet over medium heat. When it’s hot, add the plantains and turn the heat to medium-low.
- Cook, turning frequently and adjusting the heat so as not to burn the plantains (the riper they are, the more sugar they contain, and the more likely to burn). They are done when golden brown and tender 10 minutes or less.
- Sprinkle with salt and serve with lime wedges.