Fried Plantains with Black Bean Mole

You can find this recipe at El Restaurante. 

Recipe courtesy of Sysco

Makes 2 quarts

¼ c. vegetable oil

1 c. small diced onion

3 ea. BIG BANANA® whole ripe plantains

12 oz. canned black beans, drained

1 ea. soaked Ancho chili peppers

1/4 c. peeled garlic

½ c. medium diced Poblano peppers

1 ea. chopped Jalapeño peppers

¼ c. pumpkin seeds (stripped from the hull)

1 T. ground cumin

1 T. ground coriander

1 T. ground cinnamon

¼ c. agave nectar

¼ c. bittersweet chocolate

1 T. ground oregano

4 c. ham or chicken broth

½ c. fresh lime juice

1 T. ground bay leaves

1 T. kosher salt

Heat vegetable oil in a large soup pot (1 gallon). Add peppers, onions, garlic, nuts and spices and cook until tender on medium heat. Add black beans, plantains, ham broth and lime juice. Bring to a boil. Reduce to a simmer. Cook slowly for 1 hour. Puree items in pot with hand blender until smooth.

Additional ingredients:

BIG BANANA^® sweet plantain slices

Cotija cheese crumbles

Picked cilantro

Lime wedges

To build plate: Put 2 oz. black bean mole on plate. Place 3 slices of fried plantains on top of mole. Sprinkle with Cotija cheese. Add picked cilantro. Garnish with a lime wedge.