Maduros Recipe

Prepare plantains

Peel the ripe plantains: cut off both ends and make a shallow lengthwise slit through the skin, then remove the peel. Slice each plantain on the diagonal into 1/2-inch (about 1.3 cm) thick pieces.

Heat oil

In a large skillet, add about 1/4 inch (approximately 1 cup) of vegetable oil. Heat over medium heat until shimmering and a drop of water sizzles on contact (about 325–350°F / 160–175°C).

Fry plantains

Working in a single layer and not overcrowding the pan, add plantain slices to the hot oil. Fry 2–3 minutes per side until deeply golden and caramelized. Use tongs or a slotted spoon to flip gently.

Drain and season

Transfer fried plantains to a paper towel–lined plate to drain excess oil. While still warm, sprinkle with a pinch of salt (divide the 1 tsp salt across batches). Keep warm in a low oven (about 200°F / 95°C) if needed while you finish the beans.

Sauté aromatics

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add beans and season

Add the drained black beans to the skillet along with 1/2 tsp kosher salt, 1/2 tsp ground cumin and 1/4 tsp ground black pepper. Stir to combine and cook 2–3 minutes to heat through and let flavors meld.

Puree to texture

Transfer the bean mixture to a blender or food processor (or use an immersion blender in the pan). Add 1/4 cup water or vegetable broth and blend until smooth or slightly textured per your preference. If too thick, add additional water 1 tbsp at a time until desired consistency is reached.

Adjust seasoning and finish

Return the puree to the pan to warm gently if needed. Stir in 1 tsp lime juice (optional) and taste; adjust salt and pepper as needed. Keep warm until serving.

To serve, spread a spoonful (about 2 tbsp) of black bean puree onto each plate or on a platter. Arrange 3–4 fried plantain slices (depending on size) on top of or alongside the puree.

Sprinkle each plate with crumbled queso fresco (about 2 tbsp per serving). Garnish with chopped cilantro and sliced scallions if using, and serve with lime wedges on the side for squeezing.

Serve immediately while plantains are warm so they remain tender and caramelized.