Patacon Pisao

• 1/4 pound dried red beans
• 1 bay leaf
• 1 onion, 1/4-inch dice
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons ground cumin
• 4 tablespoons dried oregano
• 1/4 cup tomato paste
• 4 green plantains, blanched until they turn black and then cooled and peeled
• 1/4 cup corn oil or about 1-inch deep in the frying pan
• 8 eggs
• 1 cup cotija cheese, grated

1. Boil beans in water to cover with bay leaf until tender; drain.
2. Saute onions and garlic in olive oil until tender.
3. Add cumin and oregano; cook for 2 minutes.
4. Add tomato paste and cooked beans.
5. Puree in a food processor.
6. Fry cooked plantains in a skillet at 300 degrees F until tender.
7. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round "dough" of plantain.
8. Return to pan and cook for 3 minutes on each side or until edges are crisp.
9. To serve, spread puree over plantains.
10. Scramble eggs in a non-stick pan, and place on top of plantains.
11. Sprinkle with cheese.

red beans, bay leaf, onion, garlic, olive oil, ground cumin, oregano, tomato paste, green plantains, corn oil, eggs, cotija cheese

Taken from www.foodnetwork.com/recipes/patacon-pisao-recipe.html (may not work)