Pirata Recipe
Sweet plantains, black beans & cheese.
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Ingredients
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Sweet Plantain & Assembly
Black Beans
Method
Sweet Plantain & Assembly
- 1
Prepare plantains
Peel the ripe plantains: cut off both ends and slit the skin lengthwise, then remove peel. Slice each plantain on the bias into 1/2-inch thick slices.
- 2
Fry plantains
Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Working in batches to avoid crowding, add plantain slices in a single layer and fry until golden brown and caramelized on one side, about 2–3 minutes, then flip and fry 1–2 minutes more. Use a slotted spoon to transfer to a paper towel–lined plate. Sprinkle immediately with 1 tsp salt (divide evenly across batches).
- 3
Assemble Pirata
On a serving platter or individual plates, arrange warm fried plantain slices. Spoon the black bean mixture over the plantains, then scatter crumbled queso fresco evenly on top. Garnish with chopped cilantro and serve with lime wedges on the side.
Black Beans
- 4
- 5
Season and simmer
Stir in the ground cumin and smoked paprika and cook 20–30 seconds to bloom the spices. Add the cooked black beans, 1/4 cup water or broth, 3 tsp salt, and 1/2 tsp black pepper. Stir to combine and bring to a gentle simmer. Cook uncovered for 6–8 minutes, stirring occasionally, until beans are heated through and flavors meld. If mixture becomes too thick, add 1–2 tablespoons water to reach a saucy consistency.
- 6
Mash to desired texture
Using the back of a spoon or a potato masher, lightly mash about one-third to half of the beans in the pan to thicken the mixture and create textural contrast. Taste and adjust seasoning, adding more salt or pepper if needed. Remove from heat and keep warm until assembly.