****51/56 SWEET PLANTAINS WITH BLACK BEAN SALSA AND LIME CREAM; GLUTEN FREE, VEGGIE, QUICK

Lovely to look at and lovely to eat.
The best memories of plantains are when
they are cooked like this (June 3, 2012 reviewed)

RECIPE 51/56  SWEET PLANTAINS WITH BLACK BEAN SALSA *tested June 3, 2012.  If you cook the plantains while you are mixing the rest, the whole thing could take only 20 minutes!!!!!...whoops after waiting 5 days for the plantains to ripen....oh well...........

SERVES 4 TO 6, only 253 CAL, 5 G FIBER, 59 MG SODIUM

Low on glycemic index and containing abundant fiber, plantains support your heart and fight free radicals; as a bonus, they also work as prebiotics, feeding good-bug probiotics in the gut.  Be sure to use ripe plantains, which have a mostly black skin with a little yellow.  If purchased green, ripen at room temperature for several days, may take 5 days at least, place in a brown paper bag with a ripe banana to speed the process.

INGREDIENTS
2 CUPS COOKED BLACK BEANS, RINSED AND DRAINED
2 MEDIUM TOMATOES, DICED SMALL
1 CLOVE GARLIC MINCED
1/4 CUP FINELY DICED YELLOW ONION
1/4 CUP CHOPPED FRESH CILANTRO
1 LIME
1 CUP LOW-FAT-SOUR CREAM OR PLAIN GREEK YOGURT
2 LARGE RIPE PLANTAINS (MOSTLY BLCK)
2 TO 3 TBSP VIRGIN COCONUT OIL

DIRECTIONS

1.  In a medium bowl, combine black beans, tomatoes, garlic, onion, and cilantro.  Finely grate zest from lime and set aside.  Juice half of lime into black bean mixture, reserving other half.  Season to taste with sea salt and freshly ground black pepper.

2.  In a small bowl, whisk together lime zest, remaining lime juice, and sour cream or yogurt.  Set aside.

3.  Score and peel plantains.  Halve crosswise, then cut lengthwise into 1/4 inch thick slices.  Place a heavy skillet over medium-high heat.  Add 2 Tbsp coconut oil; once oil is melted and hot, add plantains in a single layer, working in batches with extra oil if necessary.  Pan-fry until caramelized, 3 to 5 minutes per side.  Transfer to paper-towel-lined plate, then a serving dish.  Sprinkle with sea salt.  Top with salsa and drizzle with lime creme.