Eggs With Black Beans & Plantains
|Chili puree||8 Tablespoon (Use Red Ones)|
|Refried black beans||8 Tablespoon|
|Eggs||8 , fried|
|Grated parmesan/Cotija||1⁄3 Cup (5.33 tbs), crumbled|
Prepare Red Chile Puree; set aside.
Prepare Refried Black Beans and Fried Plantains.
Spoon beans equally onto 8 warm plates and top each portion with an egg; arrange plantains alongside.
Spoon chile puree over eggs; then sprinkle with cheese.
Offer lime wedges to squeeze Refried Black Beans.
In a 4-quart pan, cook 12 slices (about lb.) bacon, diced, over medium-high heat until fat is melted.
Add 1 large onion, chopped, and cook, stirring, until soft (about 5 minutes).
Drain 4 cans (about 1 lb.
each) black beans, reserving about 1/2 cup of the liquid.
Mash beans with a heavy spoon or potato masher and add to pan.
Cook over low heat, stirring often, until hot, moistening mixture with reserved bean liquid as necessary.
Season to taste with salt.
Peel 3 large plantains (skins should be almost black) or 4 large, firm, green-tipped bananas.
Cut into1'/4-inch-thick diagonal slices; set aside.
Pour salad oil to a depth of 1 inch into a wide frying pan and heat to 375°F on a deep-frying thermometer.
Drop plantain slices, several at a time, into hot oil and cook, turning as needed, until golden brown (2 to 3 minutes).Meanwhile, line a baking sheet with paper towels.
With a slotted spoon, transfer cooked plantains to baking sheet; keep warm in a 150° oven