If you start Googling what to do with those plantains you found at the store this week, you’ll find a lot of variations on smashed or mashed plantains. Mofongo, tostones, kufu–they’re all incredibly delicious takes on one of my favorite starchy vegetables. What varies are the seasonings and exact presentation. Some use pork skins for crunch and saltiness, others use pancetta. If you can’t get your hands on pancetta where you live, bacon works just as well and is often cheaper, so I’ve opted for that here. If you’re not on the autoimmune protocol, you can add some red pepper flakes or a dash of hot sauce. The cool thing about plantains is that even if you mash them up into a soup-like consistency, like in this recipe, they congeal into more of a dough if you let them sit long enough–which you can then roll into balls or smash into patties (you can also add a bit more broth or water while reheating them to thin them back out again). Bottom line: I love how versatile plantains are and how well they pair with everything!
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- Place the plantains in a saucepan with water to cover and bring to a boil.
- Reduce the heat to medium and simmer for 25 minutes or until the plantains are fork-tender.
- Meanwhile, cook the bacon, onion, and garlic in a large skillet over medium heat until the bacon is crispy, about 15 minutes.
- Transfer the plantains and their cooking liquid to a blender along with the bacon, onion, and garlic. Add the salt, then puree until smooth.