I love Cuban food, so I was thrilled to find a recipe that made it seem easy to cook my own plantains. For those who are new to buying plantains like I was, it takes a LONG time for the plantains to get black and sweet. I got the ripest plantains my grocery store had (yellow with a few black spots) and they still took another week to get nice and black. I've made this recipe a few times now and it continues to be delicious as long as the plantains are ripe enough before cooking. It's great with Picadillo (I use the Cooking Light recipe with lean beef instead of turkey), white rice with cilantro and lime, and a fried egg. And black beans, if you have them!
Maduros (Sautéed Sweet Plantains)
Photo: Randy Mayor; Styling: Jan Gautro
More From Cooking Light
Amount per serving
- Calories: 134
- Calories from fat: 12%
- Fat: 1.8g
- Saturated fat: 1g
- Monounsaturated fat: 0.4g
- Polyunsaturated fat: 0.1g
- Protein: 1.2g
- Carbohydrate: 31.7g
- Fiber: 2.1g
- Cholesterol: 4mg
- Iron: 0.5mg
- Sodium: 62mg
- Calcium: 3mg
- 4 cups (1/2-inch-thick) slices soft black plantains (about 6)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons butter
- Combine first 3 ingredients in a large bowl; toss well.
- Melt butter in a large nonstick skillet over medium-high heat. Add plantains; sauté 5 minutes or until browned and tender.
Use plantains with completely black skins, which indicate that they are fully ripe.
Only you will be able to view, print, and edit this note.Add Note
Maduros (Sautéed Sweet Plantains) Recipe at a Glance