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1
Drain the bean liquid and rinse.
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2
Heat a small saucepan with enough oil to coat the bottom of the pan, over medium heat.
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3
Add the onions and garlic and cook until translucent, about 4 minutes.
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4
Add the beans, a dash of oregano (if using) and water to cover 2 inches above the beans.
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5
Bring to boil over high heat, reduce the heat to low, and cook partly covered, until tender.
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6
Keep water in reserve to replenish the cooking liquid as necessary so the beans are always covered by at least 1-inch.
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7
The beans should be cooked until tender, about 1 hour.
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8
Drain excess liquid.
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9
Place the beans in a bowl and mash until pureed.
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10
Season with salt and black pepper and keep at room temperature.
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11
To assemble the plate: Heat a saute pan over medium-high heat.
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12
Add enough oil to cover the bottom of the pan.
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13
Place the fritters in the hot oil and cook until golden brown on each side.
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14
Reduce to low flame and continue to cook until the fritter is hot throughout.
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15
Serve immediately, with a dollop of sour cream and cured red onions.
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16
Rinse the plantains with the skins on.
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17
Place the plantains in a sauce pan and cover with hot water.
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18
Place the saucepan over high heat and cook until the skins of the plantain start to open.
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19
Drain the liquid and lay the plantains to cool.
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20
Peel the plaintains while the plantains are still warm, mash in a bowl to form a dough.
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21
If the dough is too wet add bread crumbs until workable.
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22
Divide the dough into 8 balls.
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23
Using a clean flat surface, flatten the balls into round circles 1-inch thick.
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24
Spoon 1/4 teaspoon of the black bean mixture in the center of the plantain.
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25
Fold the edges of the plantain over the center of the plantain to close the bean mixture inside.
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26
If you can't cover all the bean mix, take a piece of plantain mash and place over the beans, while forming into a 1-inch thick round circle.
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27
Place the sliced red onions in a small shallow container.
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28
Pour the lime juice over the onions, and season with salt.
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29
Mix well to combine the flavors.
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30
Cover and let sit in the refrigerator for 2 to 3 days.
