Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Piononos




Source of Recipe


the web


List of Ingredients




2 large ripe plantains (dark yellow to brown), peeled and slied into 4ths lengthwise
1/2 cup olive oil
1 can 15 oz. Black beans, drained
1/2 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper
Salt & Pepper to taste
1/2 lb. Pork Sausage, skin removed and sautéed
1 cup Grated Monterey Jack Cheese

Recipe



1. In an approximately 12" non-stick skillet, heat oil over moderately high heat until oil is hot but not smoking. Cook the plantain slices, being careful not to break them until golden brown. About 1 to 2 minutes on each side. Allow to cool on paper towels.
2. Remove the oil only leaving 1 tbsp of the oil in the pan. Saute the sausage until golden brown. Add cumin, Cheyenne and black beans.
3. Shape each plantain slice into a ring overlapping each slice by 1" and secure the ends with a toothpick.
4. Place the rings in a baking dish without them touching each other.
5. Fill each ring with black bean and sausage mixture until filled.
6. Top each ring with Monterey Jack and bake in a 350° oven for 10-15 minutes.