Tuesday, March 17, 2009

PIÑON-Puerto Rican beef and ripe plantain casserole


Finished plantain

Ready to go into the casserole dish
Ready to EAT!

Pinon is one of my FAVORITE dishes to make. It's easy, extremely tasty, and one of my comfort foods. I used to make it once a week, but have been trying to change things up a bit and try other foods. I have had a cold since Sunday, however, and was craving this!

5-7 very ripe plantains (they should be almost black on outside, and soft)
Oil for frying
1 onion, chopped
1 Bay leaf
2 tablespoons of crushed garlic
1 lb. ground beef
1 small can tomato sauce
1/2 cup green olives (I like getting olives with pimientos)
Salt and pepper, seasoning such as Adobo Creolo (Goya)
1 can green beans, drained.
2-3 eggs
3 tablespoons of vinegar

Peel the plantains, cut into 2-inch thick lengthwise slices or small rounds, and fry in oil till golden brown. Remove, drain. Place on a paper towel to soak up the oil. Set aside.

In a frying pan, saute the onion and garlic until soft but not brown. Add the ground beef and fry at high heat for 3 minutes. Pour in the tomato sauce and add the olives. Add vinegar. Add Bay leaf. Add seasonings. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper, adobo to taste. Add green beans at the very end of cooking, just to combine.

Beat the eggs. Most recipes call for 2 eggs, but i like adding a 3rd egg....it depends on your taste.

Layer bottom of casserole dish with 1/2 the plantain. Then layer with all ground beef mixture. THEN layer with remaining plantain. Pour the beaten eggs over the top.

Place un-covered in a preheated 350-degree oven for about 1 hour or until golden brown and cooked.

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