Patacones with Smashed Beans

Ingredients

• 2 green plantains
• 1 can black beans with a little liquid
• 2 cloves garlic, minced
• ½ tsp cumin
• Neutral oil for shallow frying
• Lime, salt
• Pico: tomato + onion + cilantro + lime
• Crumbly cheese (optional)

Method

1. Peel the plantains (score the skin lengthwise — green ones fight back) and cut into thick coins.
2. First fry: 3 minutes per side over medium until pale gold and tender. Drain.
3. The smash: flatten each coin to ½ its height with a mug bottom. Second fry over HIGHER heat until crisp and deeply golden, 2 minutes per side. Salt immediately — twice-fried is the whole religion.
4. Warm the beans with the garlic and cumin, mashing into a rough, spoonable paste.
5. Load each patacón with bean mash, pico, and cheese if using; lime over everything. Crunchy, creamy, bright — Costa Rican beach-town lunch, no beach required.