Sweet Plantain Canoes with Mushroom Ropa Vieja and Sofrito Pigeon Peas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wash and dry the ripe plantains, then place them whole with the peel on a baking tray. Rub them with 1 tablespoon olive oil.

2. 2

   Roast the plantains for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until the peel is very dark and the flesh is very tender.

3. 3

   While the plantains roast, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and sweet ají peppers; cook for 4 to 5 minutes until softened.

4. 4

   Add the garlic and cook for 30 seconds. Stir in the shredded mushrooms and sauté for 6 to 8 minutes, stirring occasionally, until they release moisture and begin to brown.

5. 5

   Add the Puerto Rican sofrito, tomato paste, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes to deepen the flavors.

6. 6

   Add the cooked pigeon peas, green olives, vegetable broth, and apple cider vinegar. Simmer over medium-low heat for 8 to 10 minutes, until the filling is moist but not watery. Turn off the heat and stir in the fresh cilantro.

7. 7

   Toss the avocado with the lime juice in a small bowl to help preserve its color, and set aside.

8. 8

   Remove the plantains from the oven and let them rest for 5 minutes. Make a lengthwise slit in each one, gently open it into a canoe shape, and lightly press the center with a spoon to create room for the filling.

9. 9

   Fill each plantain canoe with the hot mushroom and pigeon pea mixture. Finish with the seasoned avocado on top or on the side.

10. 10

    Serve immediately, spooning any skillet juices over the canoes for extra flavor.