Salvadoran sweet plantain nests with white bean cream, sautéed loroco, and hard cheese

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Lightly grease 4 cups of a large muffin tin or 4 small ramekins with part of the melted butter.

2. 2

   Boil or steam the ripe plantain pieces for 10 to 12 minutes, until very soft. Drain and mash while hot with the remaining butter and 1/2 teaspoon salt until you get a thick puree.

3. 3

   Divide the plantain puree among the 4 cups and press it with your fingers or the back of a spoon to form nests with a base and raised sides. Bake for 15 to 18 minutes at 375°F / 190°C, until firm and lightly golden around the edges.

4. 4

   While the nests bake, place the cooked white beans, vegetable broth, 1/4 cup Salvadoran cream, 1 garlic clove, 1/4 teaspoon cumin, 1/4 teaspoon salt, and black pepper in a blender. Blend until completely smooth.

5. 5

   Pour the bean cream into a small saucepan and cook over medium heat for 4 to 5 minutes, stirring constantly, until slightly thickened. Keep warm.

6. 6

   Heat the vegetable oil in a skillet over medium heat. Add the white onion and cook for 3 minutes until translucent. Stir in the remaining garlic clove and cook for 30 seconds more.

7. 7

   Add the loroco to the skillet along with the remaining 1/4 teaspoon salt. Sauté for 2 to 3 minutes, just until the loroco is fragrant and tender. Remove from the heat and mix with 1/2 cup of the grated hard cheese.

8. 8

   Remove the plantain nests from the oven. Fill each one with a portion of the white bean cream, then top with the sautéed loroco and cheese mixture.

9. 9

   Return the nests to the oven for 5 more minutes at 375°F / 190°C to heat the filling and soften the cheese.

10. 10

    Serve each nest with some of the remaining Salvadoran cream, the rest of the grated hard cheese, and the toasted pumpkin seeds on top.