Puré de Frijol y Plátano Maduro (Bean and Ripe Plantain Puree)

Ingredients

• 3 tablespoons brown sugar 
• 2 tablespoons butter 
• 1 cup chicken stock see 
• 0.5 cup coconut milk 
• 0.3 cup cilantro leaves fresh
• 3  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 4  plantains very ripe peeled cut into pieces
• 2 cup beans red cooked
• 4 servings salt and pepper 
• 2  tomatoes diced
• 0.5 cup onion diced white

Equipment

• food processor
• bowl
• sauce pan
• pot
• sieve

Directions

1. In a large saucepan over medium heat, combine the plantains and stock or broth.Cook for 15 minutes, or until the plantains are very tender.
2. Drain in a strainer, reserving the cooking liquid. Set aside.
3. Heat the oil and butter in the saucepan.
4. Add the onions, garlic, tomatoes and cook for 3 minutes, or until onions are tender.
5. Place the plantains and beans in a food processor.
6. Add the reserved stock, coconut milk, brown sugar, cilantro, cumin, and tomato mixture. Puree and season with salt and pepper.
7. Place in a pot a cook stirring often for 5 minutes.
8. Transfer to a serving bowl.