Tostones with Black Bean Salsa – Vegan, vegetarian, and Gluten Free - Plantains, pan fried to perfection are the perfect vehicle for the healthy black bean salsa. Perfect for your next party, meatless monday dinner, or Super Bowl party
I've been living in the US for about 14 years now, and I still remember the first time someone asked me what plans I had for Cinco de Mayo. And I remember looking at them and replying, "I'm sorry, plans for what?". The truth is, we had never heard of this holiday until we came here.
Here's another interesting fact that surprises a lot of people: we are actually not very familiar with Latin American Cuisine. We didn't grow up eating it, and it's not that popular in Spain, so we mostly learned about it here.
When it comes to ethnic food, we've always thought that the best way to learn authentic recipes, is by watching natives prepare them. And that's exactly how we learned how to make these "tostones".
"Tostones" are basically smashed fried plantains and are staples in Latin American and Caribbean cuisines. One of our friends from Nicaragua taught us the recipe, and we combined it with this been salsa to add some freshness and balance to the dish.
Make sure to use plantains that aren't very ripe and cut the slices thick enough, so they an be "smashed" later on
After frying the plantain slices, let them cool until they are safe to handle
Place them on a cutting board and with a heavy bottomed glass, press slightly on each slice.
ENJOY!
Tostones Vegan & Gluten Free Meatless Monday
- Total Time: 15 mins
- Yield: 4 1x
Description
Tostones with Black Bean Salsa – Vegan, vegetarian, and Gluten Free - Plantains, pan fried to perfection are the perfect vehicle for the healthy black bean salsa. Perfect for your next party, meatless monday dinner, or Super Bowl party
Ingredients
- 2 Plantains, slightly green
- ¼ cup coconut oil
- salt to taste
- Bean Salsa (recipe follows)
Instructions
- Heat coconut oil in a pan. In the meantime, peel and cut the plantains: cut the ends. Run a pairing knife through the length of the plantain, separate the skin and take out the plantain. Slice into 1-inch slices
- When the oil is hot, fry plantains slices over medium-high heat, 3 minutes per side
- Remove from heat and set aside until they are cool enough to handle.
- Place plantain slices on a cutting board. With a heavy-bottomed glass, press slightly on each slice.
- Cook the plantains again on the same frying pan a few minutes per side until golden brown.
- Serve warm with bean salsa
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Entree
- Cuisine: Kosher / Latin
Bean Salsa - Vegan & Gluten Free Meatless Monday
- Total Time: 10 mins
- Yield: 4 1x
Description
Tostones with Black Bean Salsa – Vegan, vegetarian, and Gluten Free - Plantains, pan fried to perfection are the perfect vehicle for the healthy black bean salsa. Perfect for your next party, meatless monday dinner, or Super Bowl party
Ingredients
- 1-15 oz can dark kidney bean or black beans
- 2 jalapeño peppers, diced small
- 1 medium tomato , seeded and diced small
- 1 small Hass avocado, diced small
- ¼ cup chopped fresh cilantro
- ¼ tsp salt or to taste
- 1 ½ tsp lime juice
Instructions
- Combine all the ingredients in a bowl and toss well. Refrigerate until ready to serve.
- Serve with tostones
- Prep Time: 10 mins
cindele
Oh how fabulous!! We have avocados in season now down here in sunny Florida and our local veggie stand has wonderful plantains!! This will make a wonderful supper tonight! Thank you both for bringing tastes from around the world to my table!
Vicky & Ruth
You are very welcome. Thank you for being such a big fan of our recipes!
Christin@SpicySouthernKitchen
I've always wanted to make tostones at home! Love them!
Vicky & Ruth
Really easy to make. Let us know if you try making them.
Tchakayiti
This take on tostones, bananes pesees for us in Haiti, looks yummy. We usually eat our with pikliz which is a mix of coleslaw and habanero peppers.
Vicky & Ruth
That sounds delicious!! We would love to try that 🙂
maria s
i looove tostones 😀 sounds great
Vicky & Ruth
Thank you!! Hope you enjoy it 🙂
Jessica's Dinner Party
These look so totally delicious! I've been wanting to eat something with plantains for awhile now, but haven't found them in Korea...will have to keep this recipe for when I visit the states!
Vicky & Ruth
Yes, definitely! I wonder if you can find a starchy, slightly sweet substitute for it over there.
Melissa {lilmisscakes}
I learned how to make tostones from my spanish teacher in high school. It was a really exciting day for me, I still remember it! I guess I always knew I had a love for food. Your recipe looks delish!
Vicky & Ruth
Thank you!! That's really cool. Hope you still have the recipe!
Kristi Rimkus
What a fun recipe! I have yet to try Plantains, and I can see I'm missing out.
Dragana
Hi there!! Ohhh that looks yumm. I live in Australia and would like to know if there is another name for tostones?? Can i use banana?? I did ask few people but nobody seems to know what they are.
Thanks
Vicky & Ruth
You must use plantains for this recipe not bananas or the recipe will not come out right.
AliceK
I made them, and they were tasty, but I am not sure I understand what sort of texture I am aiming for. I thought they were supposed to be crispy, so I kept frying until the tostones were almost burnt. How do I know when they are done? Are they supposed to be crispy or soft?
Vicky and Ruth
Hi, thanks for your question. Tostones are not supposed to be crispy like potato chips. They are on the softer side, they are ready when they are golden brown on the second cooking after you flatten them. Let us know if you have any more questions.