Crispy Patacones with Garlicky Black Bean Dip

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Twice-fried green plantain rounds, smashed flat and salted, served with a smoky black bean dip made with garlic, cumin and Salsa Lizano. This Costa Rican-inspired quick recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs green plantains, vegetable oil, for frying, flaky salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Costa Rican cuisine 380 cal/serving

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Ingredients

3 green plantains
1 1/2 cups vegetable oil, for frying
to taste flaky salt
1 can (15 oz) canned black beans, drained (reserve liquid)
2 garlic cloves
1/4 white onion, chopped
1/2 tsp ground cumin
1 tbsp Salsa Lizano
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
1/4 cup crumbled queso fresco (optional)

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Instructions

Step 1: Make the dip by blending the beans, garlic, onion, cumin, Salsa Lizano, lime juice and 3–4 tbsp of the reserved bean liquid until smooth. Warm it in a small pan for 3 minutes and top with cilantro and queso fresco.
Step 2: Peel the plantains and cut each into 1-inch rounds.
Step 3: Heat the oil to 325°F (165°C) in a deep skillet. Fry the rounds 3–4 minutes until pale golden and tender, then drain.
Step 4: Smash each round to 1/4-inch thick with a plate, mug or tostonera.
Step 5: Raise the oil to 365°F (185°C) and fry the smashed rounds again for 2 minutes until crisp and golden. Drain and salt right away.
Step 6: Serve hot with the black bean dip.