Yuca Cups with Coconut Black Beans and Golden Plantain

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Lightly grease a muffin tin with a little of the vegetable oil.

2. 2

   Place the yuca in a pot with enough water and add 1 teaspoon of salt. Cook for 20 to 25 minutes, until very tender. Drain, remove any tough inner fiber, and mash while hot with 1 tablespoon vegetable oil and a pinch of black pepper until you get a firm mash.

3. 3

   Divide the mashed yuca into 8 portions and press them into the muffin tin, covering the bottom and sides to form cups. Bake for 18 to 20 minutes at 425 °F / 220 °C, until the edges are lightly golden.

4. 4

   Meanwhile, heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Sauté the onion and red bell pepper for 4 minutes. Add the garlic, ground cumin, and dried oregano, and cook for 1 minute more.

5. 5

   Stir in the black beans, coconut milk, grated panela or piloncillo, lime juice, the remaining 1/2 teaspoon salt, and the rest of the black pepper. Cook over medium-low heat for 8 to 10 minutes, stirring, until the mixture is thick but still saucy.

6. 6

   In another skillet, cook the ripe plantain half-moons over medium heat for 2 to 3 minutes per side, until deeply golden and tender. If the pan feels too dry, use a small part of the total measured oil to prevent sticking.

7. 7

   Remove the yuca cups from the oven and let them rest for 3 minutes. Carefully unmold them.

8. 8

   Fill each yuca cup with the coconut black bean mixture. Top with the golden plantain and chopped fresh cilantro. Serve hot.