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SIDE DISHES

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BANANAS IN SYRUP

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Prep Time 5 minutes
Cook Time 10 minutes
Servings 10

Ingredients

  • 4 ripe bananas (not very soft, Rolled or skewed)
  • ½ cup butter (melted)

Syrup:

  • 1 ½ cup water
  • 1 ½ cup sugar
  • 4 cinnamon sticks

Instructions 

  • Add the butter to a medium skillet, heat and add the sliced ​​plantains and cook for several minutes until golden brown.
  • In a medium saucepan add the sugar, water and cinnamon and heat to a boil and add the fried plantains and cook uncovered at medium heat for 20 minutes. Remember to move occasionally.
  • Let cool and serve.
Course: Side Dish

POTATO SALAD

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 Servings

Ingredients

  • 3 lbs. potatoes (8 cups potatoes, diced and boiled)
  • 4 hard-boiled eggs (chopped)
  • ¼ cup onion (minced)
  • ½ cup green bell pepper (minced)
  • 1 cup mayonnaise
  • salt to taste

Instructions 

  • In a large saucepan add 3 liters of water and salt to taste. Heat until boiling. Add the potatoes and cook over medium heat for 20 minutes. Drain and let cool.
  • In a large salad bowl, add the potatoes with the rest of the ingredients, season to taste and leave in the refrigerator until serving time.
Course: Side Dish

FRIED CHICKPEAS

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Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 6 slices of minced bacon
  • 1 can 15 oz. chickpeas (drained)
  • ¼ cup onion (minced)
  • 1 garlic clove minced
  • ¼ cup minced fresh parsley

Instructions 

  • In a skillet add the bacon and cook over medium heat until golden brown, remove the bacon and set aside.
  • In the fat of the bacon, add the chickpeas and fry until golden brown. Add the onion, garlic, fried bacon and sauté for 2 to 3 minutes.
  • NOTE: Serve and garnish with minced fresh parsley. Perfect to accompany roast meats.
Course: Side Dish

QUICK STEWED BEANS

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil
  • ¼ cup minced cooking ham
  • ¼ cup sofrito
  • 1 seasoning with cilantro and achiote
  • 1 cup tomato sauce
  • 2 cans 15.5 oz. pink beans
  • 1 cup water
  • ½ cup pumpkin (chopped)
  • 1 sheet of recao
  • Salt to taste

Instructions 

  • In a medium saucepan, heat the olive oil, add the ham and cook over medium heat for 2 to 3 minutes until golden brown.
  • Add the sauce, seasoning, tomato sauce and cook over medium heat for 2 minutes. Add the beans, water, squash, and recao leaf and season to taste.
  • Cover and cook at medium heat for 12 to 15 minutes until thick.
  • Orejita: Prepare this stew with your favorite white, pink, colored, black beans and even chickpeas. To cook the chickpeas you can add chorizo ​​or longanizas.
Course: Side Dish

 

MANGU

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings

Ingredients

  • 2 green plantains (chopped)
  • 4 cups water
  • Salt to taste
  • 2 tbsp. Butter
  • 1 red onion cut into strips
  • 2 tbsp. olive oil
  • ½ tbsp. White vinegar

Instructions 

  • In a medium saucepan add the bananas, water, salt to taste and cook for 20 minutes or until they are soft. Drain, mash until it forms a puree, add the butter and salt to taste.
  • Prepare the onion. In a small frying pan, add the olive oil, heat and cook the onion and sauté for several minutes and add the vinegar.
  • Serve the onions over the mangú.
Course: Side Dish

MOFONGO

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 Servings

Ingredients

  • 1 green banana fried in wheels
  • ¼ tsp. crushed garlic
  • 1 bacon flake fried and crushed or
  • a piece of minced pork rinds
  • ¼ tsp. salt or marinade
  • Chicken soup

Instructions 

  • In the pilón add the banana and mash it with the help of the pylon and add the rest of the ingredients, alternating with the garlic, bacon and banana and salt or marinade until blended.
  • Serve with your favorite meat or serve stuffed.
Course: Side Dish