Tostones Rellenos with Black Beans and Avocado Sauce

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Cocina Criolla / Food

Even if you haven’t had much Puerto Rican food, you’ve probably had tostones. They’re a popular appetizer or side dish, made by frying, then smashing green plantains. Usually they’re served with a mojo, or garlic dipping sauce.

tostones_rellenos1My grandmother, who passed away recently, used to make tostones rellenos (stuffed tostones) with a special tool designed for making them. She used to fill them with whatever she had on had—tuna with capers and lime juice or picadillo (seasoned ground beef with olives and raisins).

I wanted to make a lighter, vegetarian version, with simple black beans, tomato, and avocado sauce.

 

Tostones Rellenos with Black Beans and Avocado Sauce

Serves 4

Tostones:

  • 3 green plantains, peeled and cut into 2-inch rounds
  • Vegetable oil
  • Diced tomato for garnish
  • Salt to taste

Pour oil into a deep skillet or sautee pan until it comes up about 1 – 1 1/2 inches. Bring oil to a simmer over medium high heat. Test the heat by putting a scarp of plantain in the oil. Once it sizzles actively, carefully add plaintain rounds with a pair of tongs til the pan is full, but not crowded. Fry plantains, flipping every couple minutes, until they’re golden brown. Remove from oil, and drain on a plate lined with paper towels. Sprinkly lightly with salt.

Once cooled, put plantain pieces in bed of tostones relleno press. If you don’t have one (which is likely), you can acheive similar results by putting the plantains in a small ramekin, then mashing them in the middle with the bottom of a muddler, or other thick, blunt kitchen tool.

Black Beans:

  • 1 can black beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 packet sazón
  • 1 T olive oil
  • 1/2 cup water

While your plantains are frying, heat olive oil in a small saucepan over medium high heat. Add garlic and sautee for 30 seconds, until fragrant. Add drained black beans, sazón, and water, and bring to a simmer. Reduce heat to low, and simmer, uncovered, for 7-10 minutes, until liquid is mostly reduced.

Creamy Avocado Sauce: 
Adapted from Chef Jesse Brune’s receipe for ‘Silky Avocado Sauce

  • 1 ripe avocado, halved and pitted
  • 1 clove garlic, minced
  • 1/2 lime, juiced
  • 1/4 cup water (or more as needed to acheive desired thickness)
  • Salt and pepper to taste

Combine all ingredients in a small food processor or blender, and blend on low heat until smoothe. Add more water as needed to acheive desired thickess. Refrigerate until ready to serve.

Assemble the tostones rellenos by scooping black beans into tostones rellenos, then topping with diced tomato, and creamy avocado sauce. See video above. 

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