Recipe - Pinon (Puerto Rican Beef Plantain Omelet

3 Very ripe plantains
Oil for frying
1 Onion; chopped
One half Green pepper; chopped
2 Cloves garlic
One half pound Ground beef (I usually omit)
One fourth cup Tomato sauce
1 tablespoon Capers
1 tablespoon Sliced green olives
(optional)
Salt and pepper
One half pound Green beans; fresh or
frozen, cut in 3inch
pieces
6 Eggs
One fourth cup Butter (I reduce this by
about half)

From: dmcmenam@mtholyoke.edu (Dianna McMenamin)

Date: 2 Nov 1993 14:44:29 GMT
Here is a recipe from "The Total Banana" by Alex Abella (Harcourt, Brace,
Johanovich, 1979). The book has lots of other plantain recipes, too.

The recipe is a little heavy in the fat department, so I usually leave out
the meat, and skimp on the oil and butter. (I don't know how authentic the
veggie version is!) Also, the author wants us to boil the beans to death. I
have taken the liberty of changing that in the body of the recipe.

Peel the plantains, cut into 2inch thick legthwise slices, and fry in oil
till golden brown. Remove, drain, and keep warm. In a frying pan, saute
the onion, green pepper, and garlic until soft but not brown. Add the
ground beef and fry at high heat for 3 minutes. Pour in the tomato sauce
and add the capers and olives, if desired. Cook 15 minutes over medium
heat, stirring occasionally. Season with salt and pepper to taste. Wash the
string beans and steam till tender. Beat the eggs, adding salt and pepper
to taste. Butter the sides and bottom of a round casserole and melt the
remaining butter in the bottom. Pour in *half* of the beaten eggs and cook
over medium heat for about 1 minute or until slightly set. Cover the eggs
with onethird of the plantain slices, following with layers of half the
ground meat and half the string beans. Add another layer of plantains, the
remainder of the ground beef, another layer of beans, and top with
plantains. Pour the rest of the beaten eggs over the top. Cook over low
heat for 15 minutes, uncovered, being careful not to let the omelette burn.
Then place in a preheated 350degree oven for 10 to 15 minutes to brown the
top of the pin~on. Serve with rice and beans. Excellent for lunch. Serves 4

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