Quirky Foodster

Appetizers

Patacones with Bean Dip

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - 3 green (unripe) plantains, peeled and cut into thick rounds
  • - 750 ml (3 cups) vegetable oil, for frying
  • - Salt, to taste
  • - 300 g (1 1/2 cups) cooked black beans
  • - 60 ml (1/4 cup) of the beans' cooking liquid
  • - 1 small garlic clove
  • - 1/2 tsp ground cumin

Method

  1. Heat the oil to 170°C (340°F) and fry the plantain rounds for 2-3 minutes until slightly softened but not browned; remove and drain.
  2. Flatten each round between two pieces of parchment paper using a flat-bottomed cup or plantain press until about 0.5cm (1/4in) thick.
  3. Return the flattened plantains to the hot oil and fry for a further 3-4 minutes until golden and crisp; drain and season with salt.
  4. Meanwhile, blend the black beans with their cooking liquid, garlic and cumin until smooth, warming gently in a small saucepan if needed.
  5. Serve the hot patacones alongside the warm bean dip.

Introduction: Patacones are twice-fried green plantain rounds, flattened and crisped to a satisfying crunch, a common
Costa Rican appetizer served with a smooth black bean dip, especially popular along the Caribbean and
Pacific coasts.

Cultural Background: Patacones are twice-fried green plantain rounds, flattened and crisped to a satisfying crunch, a common
Costa Rican appetizer served with a smooth black bean dip, especially popular along the Caribbean and
Pacific coasts.

Tips: Frying twice — once to soften, once to crisp — is essential to achieving patacones&#039 signature texture. Use firm, green (unripe) plantains only ripe, sweet plantains will not hold their shape when flattened.

Variations: Serve with a simple pico de gallo instead of bean dip for a fresher pairing. Sprinkle with a little grated cheese while still hot.

Storage: Best eaten fresh; store bean dip separately in the fridge for up to 3 days.

Reheating: Reheat patacones in an oven or air fryer at 190°C (375°F) for 5-6 minutes to restore crispness.

Nutrition: Approx. 220 kcal, 4g protein, 10g fat, 30g carbohydrate per serving.

FAQs

Q: Can ripe plantains be used for patacones?
A: No, patacones specifically require firm, green, unripe plantains; ripe plantains are used instead for the sweeter, single-fried plátanos maduros.

Q: What is the bean dip usually made from?
A: It is typically a smooth purée of black beans blended with a little of their own cooking liquid, garlic and cumin.