Mamposteao de Frijoles with Plantain Patties and Fried Eggs

Name: Mamposteao de Frijoles with Plantain Patties and Fried Eggs
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 7 servings
Cuisine: Puerto Rican
Ingredients: 2 tablespoon olive oil (divided); 0.5 cup smoked ham (diced); 0.5 cup sofrito; 0.25 cup tomato sauce; 1 tablespoon fresh cilantro (chopped); 1 teaspoon adobo seasoning; 0.5 teaspoon ground cumin; 2 can pink beans (undrained); 3 cup white rice (cooked); 1 teaspoon salt; 0.5 teaspoon black pepper; 4 sweet plantains; 2 cup vegetable oil (for frying plantains); 7 eggs (large)

A flavorful and satisfying Puerto Rican rice and bean dish, Mamposteao, where rice is cooked with seasoned pink beans and smoky ham. Served with sweet plantain patties and a perfectly fried egg.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 7
Cuisine: Puerto Rican
Difficulty: Medium

Dietary

Nut-Free
Dairy-Free
Gluten-Free
High-Fiber
High-Protein

Ingredients

2 tablespoon olive oil (divided)
0.5 cup smoked ham (diced)
0.5 cup sofrito
0.25 cup tomato sauce
1 tablespoon fresh cilantro (chopped)
1 teaspoon adobo seasoning
0.5 teaspoon ground cumin
2 can pink beans (undrained)
3 cup white rice (cooked)
1 teaspoon salt
0.5 teaspoon black pepper
4 sweet plantains
2 cup vegetable oil (for frying plantains)
7 eggs (large)

Instructions

For the Mamposteao, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add 1/2 cup diced smoked ham and cook until lightly browned, about 3-4 minutes.
Stir in 1/2 cup sofrito and cook for 3 minutes until fragrant. Add 1/4 cup tomato sauce, 1 tablespoon fresh cilantro, 1 teaspoon adobo seasoning, and 1/2 teaspoon ground cumin. Cook for 2 more minutes.
Pour in the 2 (15-ounce) cans undrained pink beans. Bring to a simmer, then reduce heat and let cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
Stir in the 3 cups cooked white rice until thoroughly combined with the beans. Cover and keep warm over low heat while preparing the sides.
For the Plantain Patties, peel the 4 ripe sweet plantains and slice them on the diagonal into 1/2-inch thick pieces. In a large skillet, heat 2 cups vegetable oil to 325-350°F (160-175°C).
Fry the plantain slices in batches for 3-5 minutes per side, until deeply golden brown and caramelized. Remove with a slotted spoon and drain on paper towels. Season lightly with salt. Mash or flatten each plantain slice slightly with the back of a spoon if desired.
For the Fried Eggs, in a separate non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the 7 large eggs into the pan, being careful not to overcrowd. Fry to your desired doneness (sunny-side up or over easy are common). Season with salt and pepper.
Serve individual portions of the Mamposteao, topped with a fried egg, and accompanied by the sweet plantain patties.

Notes

Mamposteao is a great way to use up leftover white rice. The sweet plantains (maduros) provide a delicious contrast to the savory beans and rice. Adjust doneness of eggs to preference.

Nutrition (per serving)

Calories: 780
Protein: 34.5 g
Carbohydrates: 88.6 g
Fat: 33.1 g
Fiber: 12.3 g
Sodium: 1390 mg
Saturated Fat: 8.1 g
Sugar: 18.5 g
Cholesterol: 210 mg