Puerto Rican Tostones and Black Bean Rice Bowl
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Ingredients
- 3 green plantain
- 800 g tinned black beans, drained
- 300 g long grain rice
- 2 garlic cloves
- 1 lime
- 200 ml sunflower oil, for frying
Nutrition (per serving)
- Calories
- 1049 kcal
- Protein
- 22 g
- Carbohydrate
- 121.8 g
- of which sugars
- 2.9 g
- Fat
- 48 g
- of which saturates
- 6 g
- Fibre
- 17.6 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cut the green plantain into thick rounds, fry in the sunflower oil for 2 minutes on each side, then flatten each round with the bottom of a cup.
- 2
Fry the flattened plantain again for 2-3 minutes on each side until golden and crisp, then drain on kitchen paper and season with salt.
- 3
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Fry the crushed garlic in a little oil for 1 minute, add the black beans and simmer for 8 minutes.
- 5
Serve the black beans over the rice, topped with the tostones and a squeeze of lime.
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