Salvadoran FoodSalvadoran green plantain canoes with chipilín red bean cream and seared fresh cheese
An original recipe inspired by traditional Salvadoran flavors: roasted then pan-seared green plantain halves served as canoes and filled with a thick red bean and chipilín cream, topped with seared fresh cheese, quick-pickled onion, and a touch of lime. It is a comforting, plant-forward dish with creamy, tangy, and toasted contrasts.
Ingredients
- 2 grandes 700 g green plantains (with peel)
- 2 tazas 400 g cooked red beans (escurridos pero reservando a poco of the caldo si lo tienen)
- 1 taza 35 g fresh chipilín leaves (solo the leaves, lightly compactadas)
- 1 mediana 120 g red onion (the mitad en pluma fina and the mitad chopped)
- 200 g 200 g fresh cheese (en 8 slices gruesas)
- 1/2 taza 120 ml Salvadoran cream or sour cream (for suavizar the cream of frijol)
- 2 unidades 60 ml lime (su juice divided)
- 2 dientes 8 g garlic (chopped)
- 4 cucharadas 60 ml vegetable oil (divided)
- 3/4 taza 180 ml water (ajustar for licuar the cream)
- 1 cucharadita 1 g dried oregano (divided)
- 1 1/2 cucharaditas 9 g salt (or to taste)
- 1/2 cucharadita 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Wash the green plantains and make a shallow lengthwise slit in the peel of each one. Place them on a baking tray, rub with 1 tablespoon vegetable oil, and roast for 20 to 25 minutes, until the peel looks dull and the flesh is just tender.
- 2
While the plantains roast, make the quick-pickled onion: place half of the red onion, thinly sliced, in a bowl with 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/2 teaspoon dried oregano. Mix and let stand for 15 minutes, stirring once.
- 3
For the bean cream, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped half of the red onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more.
- 4
Add the cooked red beans, fresh chipilín leaves, water, Salvadoran cream or sour cream, 1 teaspoon salt, black pepper, and the remaining 1/2 teaspoon dried oregano. Cook over medium-low heat for 5 minutes so the chipilín softens and the flavors combine.
- 5
Transfer the bean mixture to a blender and blend until thick and almost smooth. If needed, add 1 or 2 extra tablespoons of water. Return the cream to the skillet and cook over low heat for 2 to 3 minutes until silky. Taste and adjust with salt.
- 6
Remove the plantains from the oven and let them rest for 5 minutes until cool enough to handle. Peel carefully, cut lengthwise into halves, and lightly hollow the center with a spoon to form canoes without breaking them.
- 7
Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sear the plantain canoes for 2 to 3 minutes per side until lightly browned and a delicate crust forms around the edges.
- 8
In the same skillet, add the remaining 1 tablespoon vegetable oil and sear the fresh cheese slices for 1 to 2 minutes per side until heated through and lightly toasted.
- 9
To serve, place two plantain canoes on each plate, fill them with the hot chipilín bean cream, and top each one with a slice of seared fresh cheese. Finish with the pickled onion and the remaining lime juice drizzled over the top.
- 10
Serve immediately while the canoes are hot and the contrast between the browned plantain, the bean cream, and the tangy onion is at its best.
Chef tips
If the plantains still feel very firm after roasting, cover them with a clean towel for 5 minutes before peeling; the trapped steam helps loosen the skin. For a more rustic texture, blend the bean cream only partially.
Substitutions
You can use cooked black beans instead of red beans. If fresh chipilín is unavailable, substitute tender spinach leaves and a little extra oregano, though the flavor will be different. Queso duro blando can replace fresh cheese if you want a saltier finish.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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