Trying to expand my horizon on starches this year. I've bought plantains a few times and they just haven't been that awesome in the normal recipes I've tried.
Tonight we made chili (ground beef, tomato sauce, diced tomatoes, chili pepper, onions, garlic). I cubed up a whole plantain, sauteed it in butter, put the plantain cubes in a bowl and poured chili over them. Delish!
Yellow/black or green plantains? I absolutely LOVE ripe plantains. I always have a stack on my counter. This sounds like a great idea.
They were mainly green, but starting to turn yellow. Easy to peel, but not yet soft. It was a really nice texture in the chili...a good substitute for beans at any rate.