|Plantains, Ripe and Soft|
When plantains are this ripe, the sugars caramelize when cooked and they are very sweet. Click here for nutritional information (They are high in Vitamin A, Vitamin C, Vitamin D, Folate, Magnesium, Phosphorus and Potassium.) and here for cooking tutorial on green plantains.
To prepare, cut off each end of the plantain, and make a thin cut down the length. The peel will remove easily.
Slice them on the diagonal.
Heat about half an inch of vegetable oil in a skillet over medium-high heat. When the oil is hot, add the platanos. If the oil is not hot enough, the platanos will stick to the pan.
Turn occasionally, until they begin to brown. They will be very soft until they "skin over" in the hot oil, so use tongs.
Remove from the skillet and drain on paper towels.
These make a terrific side dish to black beans and rice, and pork.
Here's serving them with my dinner... The pork is just leftover roast pork tenderloin, and the black beans are topped with chopped onion. (Sorry the photos are poor; I first posted this on the Recipe Forum at Davesgarden.com and lost my original photos when my hard drive crashed.)
An optional traditional topping for the black beans is finely chopped hard boiled egg. The pork should have a slice of lime to squeeze on it but I'm out of lime. The lime really perks up the taste. YUM!