Ingredients for 4:
- 400 grams of cooked red beans
- 1 unit of ripe banana in squares
- 3 units of red tomatoes
- 120 grams of long or green onion
- 3 cups of broth where the beans were cooked
- 250 grams of Bacon
- 1 cup of sour cream
- 1 unit of Avocado
- 2 tablespoons fresh Cilantro
- 1 pinch of salt
- 1 pinch of Pepper
- 1 pinch of garlic paste
Preparation:
1. We are going to make a hash that will accompany the bean cream and enhance its flavor. To do it, we take a bowl, add the green or long onion and the finely chopped tomato, and the avocado in squares. Add salt, black pepper and a little garlic paste to taste.
2. Mix all the mincemeat ingredients very well, if you wish you can add the juice of a lemon or vinegar so that the avocado does not oxidize, mainly. Booking.
3. Cut the bacon into very small squares, bring a frying pan over medium heat without adding any type of fat and fry until golden. We do not add oil because the bacon is cooked in its own fat.
4. Take the cooked beans to a processor with the broth from their cooking. Process until you get a thick cream.
5. Take a frying pan with enough oil to fry, once hot add the plantain (ripe or green, the one you want) in small squares. Sauté until golden.
6. Add sour cream to the cream of beans to give our recipe a touch of creaminess.
7. Remove the banana pieces to a plate with absorbent paper to remove excess fat.
8. Add if you want a little salt and black pepper to the bean cream if you think more is needed.
9. When the bacon is golden, place it on a plate with absorbent paper to remove excess fat.
10. Before serving, add the finely chopped coriander to our picadillo and reserve a little for the plating of our bean cream.
Serve the cream of beans adding the plantain squares, the bacon pieces and the avocado hash on top. To finish the dish, add finely chopped coriander.