Plantain-bacon enfrijoladas (Enfrijoladas de plátano con tocino) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 287) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on January 31, 2019

    2-21-2018 I did not use Bayless' bean recipe. I made a small batch of beans in my mini IP. I used small red beans. For the bacon, I made tempeh bacon. Otherwise, I made the recipe as directed. The bean sauce is incredibly good. I let the onion get caramelized and that and the tempeh bacon made the bean sauce smokey, sweet, and savory. The plantain mix for the filling was also good, as was the final dish. I did have to wonder if I wouldn't prefer the bean sauce with another filling, and if I wouldn't prefer the filling with another sauce. Maybe something more vegetable-y with the bean sauce, and maybe a tangy tomatillo sauce would have gone better with the plantains.

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