Plantain “Lasagna” with refried black beans and mole

Preheat oven to 350. Grease a cazuela or other oven-proof 2 quart baking dish.

Last month one of my Facebook friends, Joyce Colon, of Puerto Rican origin, volunteered to help me prepare a dinner I had donated. Among several other things, mainly chopping  countless ingredients, Joyce helped me put together some stuffed plantains.Mashed plantains are not easy to work with but she has a practiced hand and was able to make the little “tortilla”, put a teaspoon of mashed black beans and a bit of mole paste and expertly sealed them into little cigar shapes.

While she did that she told me that in her family they made a type of casserole with a layer of mashed plantains,topped with picadillo, then sofrito (the same principle as our recaudo or the French mirepoix) , topped with more mashed plantain and cheese.. It occurred to me that I could do something similar  with plantains, refried beans, mole, and shredded cheese atop the  final plantain layer.  This is my first attempt and it got somewhat overcooked but it was yum, yum, yummy.  Please note that this ia nota perfectly developed recipe because there are no set rules.

4 ripe plantains, equal parts black and yellow

2 tablespoons lard

1 cup chopped onion

2 garlic cloves, minced

2 -3 cups refried black beans

1 cup mole paste (Xico, Oaxacan or Poblano)  thinned with 1- 1/2 chicken stock, preferably homemade, to the consistency of pancake batter

about 1 1/2 cups shredded sharp white cheddar cheese.

Wash the plantains thoroughly, cut off the tips, and cut in thirds skin-on. Place in a deep saucepan; add water to cover, bring to a boil, cover and lower heat to maintain a low rolling boil.  Cook for about 20-30 minutes  or until a sharp knife goes through the peel and flesh easily.  Transfer to a bowl and let rest just until cool enough to handle,; peel and mash with a fork or potato masher. Set aside.

Meanwhile, ,heat the lard and saute the onions and garlic until golden.  Immediately pour it into the mashed plantain. spread half of t eh plantain mixture in the pan, ; top with the beans,; cover the beans with an even layer of mole, and spread the remaining plantain puree  on top.  Sprinkle the cheese on the top and cook for about 20 minutes or until bubbly. (The dish in the photo above was a little over-cooked. Will swap picture when I make the dish again.)