Puerto Rican Plantain Casserole

 Plantain casserole with Puerto Rican rice & Beans.
Plantain casserole with Puerto Rican rice & Beans.
  The filling is basically Picadillo.
The filling is basically Picadillo.
  My Banana peppers are as fresh as they get, straight from our Topsy Turvy!
My Banana peppers are as fresh as they get, straight from our Topsy Turvy!
  Soffritto with Bannana peppers.
Soffritto with Bannana peppers.
 You do not want green plantains for this dish! Yellow with spots is what you need!
You do not want green plantains for this dish! Yellow with spots is what you need!
 Sliced thinly you should be able to get three slices from each plantain.
Sliced thinly you should be able to get three slices from each plantain.
   Bottom layered and ready for egg mixture!
Bottom layered and ready for egg mixture!
 Stuffing on and patted down, ready for topping!
Stuffing on and patted down, ready for topping!
  Topping on and ready for egg mixture, then 350 degree oven!
Topping on and ready for egg mixture, then 350 degree oven!
  Tostones would be redundant, just bring a glass of wine and a fork!
Tostones would be redundant, just bring a glass of wine and a fork!

Cuban Or Puerto Rican?

The debate rages on to the origin of this wonderful casserole. It is commonly referred to as the Cuban plantain casserole, but I have heard Cubans say it is not Cuban. I personally find that hard to believe, because the meat stuffing is basically Picadillo! Most Puerto Ricans love this dish and readily claim it as their own! To add to the confusion there is the Dominican version and other South American & Central American versions! Of the latter grouping however, their plantain casseroles generally consist of pulp plantain and not sliced whole plantains. So what makes this casserole worth such passion? If you would taste it, you would know!

The plantain is a very healthy and versatile fruit. Green, it makes wonderful pasteles and tostones. Yellow with black spots, it is sweeter and makes plantain casseroles. Black it is fried up to make the most wonderful sweet deserts. Today our focus is on the yellow plantain, that is ripe to the point of black spots. They can be purchased at many grocery stores and some Wal-marts. Buy a few extra so you do not come up short (they Can be used as deserts if not needed)!

Why This Recipe Beats The Rest? In my humble opinion what makes this recipe better than the rest is I use Banana peppers which have less bitterness than green peppers. I use half a cup of Parmesan plus half a cup of Italian blend cheese, and add a can of French cut green beans,which really ties the fruit & vegetables in this dish together. I substitute White Zinfandel wine for the vinegar, following Justin Wilson's credo ( if you wouldn't drink it why would you cook with it!)

Ingredients

2 Lbs. Beef

1/2 cup chopped banana pepper

1 large onion chopped

1Tbs. minced garlic

1/2 tsp. pepper

1/2 tsp. salt

1 Sazon de Goya con culantro Y achiote flavor pack ( can substiute 1/2 tsp. ground achiote)

20 pimiento stuffed olives thinly sliced

1Tbs. cappers

1 16 ounce can of crushed whole tomatoes

1 16 ounce can of French cut green beans

1/2 cup salsa

1/4 cup raisins

1/4 cup White Zindafeld wine

8 ripe plantains ( yellow with black spots)

1/2 cup olive oil

3 Tbs. olive oil

2 large eggs

3 Tbs. water

1/2 cup grated parmesan

1/2 cup of Italian blend chesse

Directions

Make the filling by browning the beef over medium heat, drain off and set aside. In a pan over medium heat add 3 Tbs. olive oil, add banana peppers,onions, and garlic. When onions are transparent, add olives and capers. Next add the salsa, salt, pepper and Sazon Goya flavor pack. Then add the whole crushed tomatoes with juice and add the meat and wine. Turn the heat off and add French green beans(drained), raisins and all cheese.

Peel plantains and slice diagonally (lengthwise) into slices that are about 1/3 inch wide you should be able to get at least 3 per plantain. Sauté over medium heat about a minute and a half per side or until golden brown. When done put in a bowl with papper towels to drain.

In a Pam greased 9x13x2 inch casserole dish, layer 1/3 of the plantains over the bottom. Then scramble the eggs and water and pour half over the plantains, tilting the dish or spreading with a basting brush evenly over entire layer. Next add 1/3 plantains to the sides of the casserole dish. Add the meat mixture level with a spatula and pat it down. With remaining plantain layer on top and add rest of egg mixture same as performed on the bottom layer.

Cover with tin foil and bake in preheated 350 degree oven for 45 minutes or until bubbly.

Other Nifty@50 recipes

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Bounty of the Bayou Jambalaya

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Raisin Bread Flan

Plantain Casserole

Three Chef's Spaghetti

Chicken and Cheese Enchilada Casserole

Classic Cuban Sandwich & Black Bean Soup

Red Beans and Rice Puerto Rican Style

Arroz Con Pollo Y Gandules

Cuban Ham & Egg Melt Breakfast Sandwich

Spanish Rice & Refried Beans

Farmer's Breakfast Casserole

Super Quick Quesadillas

Jalapeno Cheese Meatloaf

Italian Breakfast Casserole

New Orleans Chowder

Cuban Style Pork & Potatoes

Banana Chocolate Chip Coffee Cake

Four Fast & Fun Mexican Dessert Recipes



Comments 23 comments

Mentalist acer profile image

Mentalist acer 6 years ago from A Voice in your Mind!

I bet if you looked one could find this dish on the menu in New Orleans:)!!


nifty@50 profile image

nifty@50 6 years ago Author

Apparently no one up until now has posted a title with just Plantain casserole (I'm kinda shocked)! I thought this was a fairly common dish but apparently not! Yes New Orleans with their Spanish and French influences you most likely could find this dish! Thank Mentalist acer for posting!


habee profile image

habee 6 years ago from Georgia

Never heard of this, but I love plantains!


nifty@50 profile image

nifty@50 6 years ago Author

If you can make lasagna, this is really not much harder. If you've only had green plantains this is a real treat! Thanks habee for your post!


judydianne profile image

judydianne 6 years ago from Palm Harbor, FL

This recipe sounds delicious. I have seen plantains in the grocery store but didn't know what to do with them besides fry them. Now I have a recipe!


nifty@50 profile image

nifty@50 6 years ago Author

Thanks judydianne for posting! From the time you buy them green at most you have three days before they are too soft for tostones or pasteles. So you have to wait unit they have plenty of black spots and the plantain has turned yellow. Ideally the flesh of the plantain will be almost an orange color.


billyaustindillon profile image

billyaustindillon 6 years ago

Thanks Nifty I have only had Plantains as a desert this looks like a great new recipe and totally new to me also.


prasetio30 profile image

prasetio30 6 years ago from malang-indonesia

Wow, it look delicious my friend. Banana also my favorite. Thanks for share this recipes. But unfortunately, maybe I can't found these ingredients in my country. Like: Sazon de Goya con culantro Y achiote and pimiento. I really enjoy this hub. Do you have some more for me?

Prasetio


nifty@50 profile image

nifty@50 6 years ago Author

Thanks billyaustindillon for your post! This casserole is very good, but you need to try tostones and pasteles as well. Tostones are fried up green plantains that aren't sweet. I have the recipe on " four great Puerto Rican Appetizers" Pasteles are like a tamale only with pork, olives, garbanzo beans and plantain meat.

Thanks prasetio30 for your post! if you can find a place that sells hispanic food they will most likely have it. But the good thing is that it can be purchased on Amazon (I'll put some in a capsule) or Ebay and yes some do ship to your country! Or there are a number of online retailers that sell it ( just Google Sazon de Goya con culantro y achiote.) Hope this helps!


oceansnsunsets profile image

oceansnsunsets 6 years ago from The Midwest, USA

Hello Nifty, I would be so interested to try this sometime. Thanks for sharing, and great hub!


nifty@50 profile image

nifty@50 6 years ago Author

Thanks oceansnsunsets, for your post! I think you will enjoy the contrast in sweet and savory of this dish!


katyzzz profile image

katyzzz 6 years ago from Sydney, Australia

Sounds delicious and I take it you mean what is in our words the banana?


nifty@50 profile image

nifty@50 6 years ago Author

Thanks katzzz for your post. Plantains and bananas while they look very similar, they are different. Bananas are sweeter than plantains. In general, plantains are usually larger than bananas. Green plantains when fried taste closer to potatoes than bananas, yet they have a taste all their own.


Peggy W profile image

Peggy W 6 years ago from Houston, Texas

This really sounds interesting and good! Thanks for this recipe. I have never cooked using plantains but may have to give it a try.


nifty@50 profile image

nifty@50 6 years ago Author

I recommend buying a couple of green plantains at the supermarket and frying up some tostones, salt them like French fries and I think you'll be hooked! Thanks for your interest Peggy W!


Peggy W profile image

Peggy W 6 years ago from Houston, Texas

Had to look up the term tostones and from what I gather, you mean to fry up slices of the plantains and salt them. Correct? According to Wikipedia, tostones can be made from other ingredients also.


nifty@50 profile image

nifty@50 6 years ago Author

I'm sorry Peggy W, for not explaining better! Yes, frying up green plantains until golden brown pressing them flat with a metal spatula, and then frying them for just a little longer. I have a picture of them in "Four Great Puerto Rican Appetizers" There is a how to "you-tube" video as well! http://hubpages.com/food/Four-Great-Puerto-Rican-A...

Hope this helps!


Money Glitch profile image

Money Glitch 6 years ago from Texas

Hhhhmmm, very interesting combination of flavors. So, Nifty would this dish be served as a main course meal because of meat or would it be a dessert because of the sweetness?

It sounds delicious. LOL, now I will not look at plantains with black spots and think they are too rotten anymore (like bananas). :) Thumbs up and thanks for sharing. :)


nifty@50 profile image

nifty@50 6 years ago Author

Thanks Money Glitch for you post! Although it is a little bit sweet it is definitely the main course! When the plantains are completely black then they are suitable to be fried up and used as desert items.


Springboard profile image

Springboard 6 years ago from Wisconsin

You know, I'd never think of something like this. But, you never know until you try it. Plantains, huh? Hmmm. What would it hurt to try it just once? :)


nifty@50 profile image

nifty@50 6 years ago Author

Thanks Springboard for your post! Plantains are used Green for pasteles and tostones, yellow with black spots( this example ) and black for very sweet deserts. It is a staple that green tastes somewhere between a banana and a potato, but has a taste all it's own!


technorican profile image

technorican 6 years ago from Houston

Plátano maduro (ripe plantain) is my absolute love! The plantain (foreign word for me) was best when black. I've eaten a few other plantain dishes. Yes, I am of 100% Puerto Rican heritage. I was born in NYC and grew up in NJ, but we only had PR food when our relatives visited us or we visited them. Now it's easy to get the necessary ingredients. I don't enjoy cooking but when I did, it was PR food. That's soul food for me!!!


nifty@50 profile image

nifty@50 6 years ago Author

This plantain casserole is slightly sweet, where as Pasteles aren't sweet at all. I really like the plantain all different ways it really depends on my mood which kind I want! Tostones are always good particularly with red beans and rice. For me, cooking is an adventure. I enjoy trying new recipes or trying to invent one of my own. It is a great way to express your love for the family and friends you care for! Thanks technorican for your post!

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