Salvadoran green plantain canoes with red beans, fresh cheese, and roasted tomato sauce

Instructions

1. 1

   Preheat the oven or broiler to 220 °C / 425 °F. Place the tomatoes, half of the onion in slices, the garlic cloves, and the optional green chili on a tray. Drizzle with 15 ml / 1 tbsp vegetable oil and add a pinch of salt. Roast for 18 minutes, or until the tomatoes are soft with browned edges.

2. 2

   While the vegetables roast, heat 15 ml / 1 tbsp vegetable oil in a skillet over medium heat. Add the remaining finely chopped onion and cook for 3 to 4 minutes until translucent. Stir in the cooked red beans, ground cumin, 3 g / 1/2 tsp salt, black pepper, and 60 ml / 1/4 cup of the reserved bean broth. Cook for 5 minutes, lightly mashing the beans until thickened. Remove from the heat.

3. 3

   When the roasted vegetables are ready, peel the garlic. Blend the roasted tomatoes, roasted onion, garlic, roasted green chili if using, 30 ml / 2 tbsp water, and a pinch of salt into a rustic sauce. Pour the sauce into a small saucepan and cook for 5 minutes over medium heat to concentrate the flavor. Add half of the chopped cilantro and set aside.

4. 4

   Heat the 500 ml / 2 cups vegetable oil in a deep skillet to 175 °C / 350 °F. Fry the green plantain halves for 4 to 5 minutes per side until golden and just tender. Drain on paper towels.

5. 5

   Make a shallow cut in the center of each green plantain half and carefully hollow them out with a spoon to form little canoes, leaving a sturdy border so they keep their shape. Sprinkle a pinch of salt inside.

6. 6

   Fill each green plantain canoe with a portion of the seasoned red bean mixture, then top with crumbled fresh cheese.

7. 7

   Place the filled canoes on a tray and bake at 200 °C / 400 °F for 6 to 8 minutes, until the fresh cheese is hot and the plantain edges look crisper.

8. 8

   Serve the Salvadoran canoes hot with the roasted tomato sauce spooned over or on the side. Finish with the remaining chopped cilantro and lime juice.