This recipe is what the “Splurge” tag of this blog was made for: buttery, sugary deliciousness.
I wasn’t sure whether to post this as a dessert or side dish but we serve it on the side of Cuban Black Beans and Rice for a crazy hearty, vegan meal. This is a rare splurge in our family but one that we always look forward to.
Ingredients
- 2 large plantains
- 2 tbs butter
- 2 tbs brown sugar
- 1 pinch salt
Instructions
Start with dark brown, very ripe plantains. Slice lengthwise and remove the skin. Then slice into 1-inch thick slices.
Melt butter in a large saucepan over medium heat. When the foaming subsides, add the plantain slices in an even layer and cook until the bottoms begin to brown, about 5 minutes.
Turn the slices over and continue cooking 1 minute. Sprinkle with the brown sugar and cook until the plantains are dark brown and beginning to crisp, about another 5 minutes.
Season with salt to taste and serve.
Nutritional Information
Calories 181 / Total Fat 6.1g / Saturated Fat 3.8g / Cholesterol 15mg / Sodium 81mg / Potassium 469mg / Total Carbohydrates 33.9g / Dietary Fiber 2.1g / Sugars 18.2g / Protein 1.3g
Weight Watchers Points: 4 / Points Plus: 5
Looks delicious. We love plantains! –Rocquie
I really love these. Cuban night with this and the avocado salad. Mmmmmm.
These look yummy! Thought I would stop by say hello. I am making it a point to cmoment and stay connected with all of my fellow Michigan Bloggers =) Talk to you soon.
hi maggie..can the crockpot black beans recipe be doubled in 6 qt slow cooker?
thanks….laura
I haven’t tried it but I bet it would work! Maybe try reducing the liquid by 1/4 c. Let me know if it works for you!