Black Bean Muneta With Fried Plantain Chips

• 1/2 pound dried black beans, soaked in water overnight and drained
• 1 bay leaf
• 2 teaspoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh oregano
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 tablespoon chopped fresh cilantro
• Vegetable oil for frying
• 2 green plantains, peeled and cut on the diagonal into 1/8-inch slices
• Salt to taste

1. To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf.
2. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours.
3. Add only a little water, if needed, to keep the beans barely covered while they cook.
4. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat.
5. Add the onion and cook for 5 minutes.
6. Add the garlic and cook for 1 minute.
7. Stir in the cumin and oregano and cook a few minutes longer.
8. When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more.
9. Let cool.
10. Place the beans in a food processor and pulse until pureed.
11. Taste and adjust seasoning if needed.
12. Scrape into a serving bowl and garnish with cilantro.
13. To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch.
14. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side.
15. Drain on paper towels and sprinkle with salt.
16. Serve immediately with the bean dip.

black beans, bay leaf, olive oil, onion, garlic, ground cumin, fresh oregano, salt, freshly ground pepper, fresh cilantro, vegetable oil, green plantains, salt

Taken from cooking.nytimes.com/recipes/3954 (may not work)