Fried Plantains With Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion

[Photographs: J. Kenji Lopez-Alt] Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a...

Servings 4

Difficulty Medium

Ingredients

2 quarts vegetable oil
4 green plantains , peeled and cut into 1-inch segments
2 poblano peppers
1 can black beans
1 can chopped green chiles
1 to 2 avocados , thinly sliced
Kosher salt
1 batch pickled red onions
3 tablespoons freshly chopped cilantro

Instructions

1

In a large wok or Dutch oven, heat oil to 300°F. Add plantains and cook until pierced easily with a knife, but not browned, about 8 minutes. Transfer to a paper towel-lined plate and set aside.
2

Place poblano chiles directly over the flame of a gas burner or as close as possible to the broiler element of an electric oven. Cook, turning occasionally, until deeply charred and blacked on all sides and completely tender, about 8 minutes. Wrap with foil and set aside.
3

Combine black beans and chopped chiles in a small bowl. Press with back of form to mash lightly.
4

Carefully peel poblanos under cold running water (or if you can, peel them without rinsing them). Discard stem an seeds and slice flesh into thin strips.
5

Smash each plantain under a metal can to about 1/4-inch thick. Reheat oil to 400°F. Add plantains (working in batches if necessary). Adjust heat to maintain a temperature of 350°F to 375°F. Fry, agitating occasionally, until plantains are golden brown and crisp, about 4 minutes. Transfer to a paper towel-lined plate and season with kosher salt.
6

To serve, spread each plantain with some bean mixture, a slice of avocado, a few strips of pepper, some pickled red onions (along with a jalapeño or serrano slice from the pickles), and a sprinkle of cilantro.