Patacones Costarricenses

Step by stepInstructions

1. Cut the ends off the plantains, score the skin lengthwise, and peel. Slice into one-inch-thick rounds.
2. Heat the oil in a deep skillet to 350°F and fry the rounds for three to four minutes, until pale gold. Drain on paper towels.
3. Flatten each round with the bottom of a plate or a heavy bottle into a disc about a quarter-inch thick.
4. Return the discs to the hotter oil and fry for two to three minutes, until deep golden and crisp. Drain and salt immediately.
5. Meanwhile, make the dip: sauté the onion and garlic in the oil, add the beans and lizano-style sauce with a splash of water, simmer five minutes, blend until smooth, and stir in the culantro.
6. Serve the patacones warm with the bean dip alongside.