Guineo en Escabeche

Step by stepInstructions

1. Boil the bananas in salted water until just tender, about 15 minutes; the skins will darken, which is normal.
2. Drain, let cool slightly, then peel and slice into rounds about ¾ inch thick.
3. Warm the vinegar, oil, bay leaves, peppercorns, oregano and salt in a saucepan over low heat for 3 minutes; add the onion, bell pepper and garlic and simmer 2 more minutes.
4. Combine the banana slices and olives, if using, in a glass bowl and pour the hot marinade over them.
5. Cool, cover and refrigerate at least 4 hours, ideally overnight, turning once.
6. Serve chilled as a side to roasted or fried meats.