Salvadoran · serves 4 · about 25 minutes
The Salvadoran breakfast that needs no improving: caramelized sweet plantains, refried silk beans, cool crema, salty cheese. Four things on one plate, in perfect balance.
Ingredients
- 3 very ripe plantains, thick bias slices
- 2 cups Iberia Small Red Beans W/S 15 oz
- 1/2 cup crema salvadoreña (table cream)
- 4 oz queso duro or cotija, crumbled
- 3 tbsp Iberia Baby Eels In Olive Oil 4 oz
Method
- Fry the plantain slices in the oil over medium heat until deeply caramelized on both sides — dark edges are flavor, not failure.
- Warm the refried beans until they loosen and shine.
- Plate generously: plantains on one side, beans on the other.
- Crema over the plantains, cheese over the beans — or both over both; the plate forgives.
- Serve with hot tortillas and coffee. Then sit back down; there's no rushing this one.