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1
Heat the olive oil in a large skillet over medium heat.
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2
Add in the onion, green pepper and garlic.
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3
Saute for 3 minutes to soften the vegetables.
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4
Then, add the tomato paste and cumin and cook until a deep reddish-brown color is achieved.
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5
Stir in the tomatoes and cook until they become tender, about 5 minutes.
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6
Pour in the broth and the beans, bring everything to a boil, then reduce the heat and simmer until the gravy thickens slightly, about 15 minutes.
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7
(Chef's Note: The consistency will be soupy.)
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8
Adjust the seasonings with salt and freshly cracked pepper, to taste.
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9
For the faux-fongo:
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10
Heat 2-inches of vegetable oil in a deep skillet to 360 degrees F.
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11
Cut the plantains into 2-inch pieces, then remove their skins with a knife by cutting through a corner of the flesh along the length of the slice to get a lead, then peel the fruit.
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12
Fry the plantains, in batches, in the oil until when tapped with a metal spoon it sounds hard, about 8 minutes.
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13
Transfer the pieces to a paper towel-lined plate and repeat with remaining plantains.
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14
Sandwich the plantains between parchment paper and, using a small plate or a coffee mug, press them so they are about 1/2-inch thick.
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15
Fry the plantains again at 360 degrees F until crisp and golden, then transfer them to a paper towel-lined plate to cool slightly.
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16
Add the fried plantains to a food processor.
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17
Combine them with the bacon, bacon fat, and garlic, then pulse until everything is blended, but still chunky.
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18
(Chef's Note: The texture should be a mix of crunchy, moist and tender.)
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19
Taste for seasoning and adjust with salt, if needed.
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20
To serve, spoon in enough Faux-Fongo to fill a 6-ounce ramekin and press the mixture down well.
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21
Invert the portion onto a plate and ladle the gravy around it.
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22
Repeat with remaining 3 servings.
