Piononos

• 3 large ripe (heavily spotted yellow to brown) plantains
• about 1/2 cup olive or vegetable oil for sauteing
• 2 to 3 cups cold cooked Cuban black beans
• 1 cup finely grated Monterey Jack cheese (about 4 ounces)

1. Preheat oven to 400F.
2. Cut ends from plantains and peel fruit.
3. Cut each plantain lengthwise into 4 slices.
4. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and saute slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices).
5. With a spatula transfer plantains as sauteed to brown paper to drain.
6. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick.
7. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
8. Bake rolls in middle of oven until beans are heated through, about 10 minutes.
9. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.

plantains, olive, cold cooked, cheese

Taken from www.epicurious.com/recipes/food/views/piononos-15739 (may not work)