Guineítos en Escabeche

Step by stepInstructions

1. Cut a slit lengthwise down each unpeeled green banana, keeping the peel on.
2. Boil the bananas in salted water until tender enough to pierce with a knife, about 25 to 30 minutes. Drain, cool, peel, and slice into 1-inch (2.5 cm) rounds.
3. In a skillet, warm the olive oil and sauté the onion and garlic until soft but not browned, 4 to 5 minutes.
4. Add the vinegar, bay leaves, peppercorns, salt, olives and pimientos, and simmer 3 minutes to marry the flavors.
5. Pour the warm escabeche over the bananas in a nonreactive bowl and toss gently. Cover and refrigerate at least overnight, preferably 24 hours, before serving cold.