Guineítos en Escabeche
A savory island favorite made with Desbry™ Green Banana, simmered until tender and tossed in a flavorful marinade of olive oil, vinegar, onions, garlic, herbs, and olives. Tangy, garlicky, and delicious served chilled or at room temperature as a side dish or appetizer.
Ingredients
Scale
- 6–8 green bananas
- ½ cup olive oil
- ¼ cup white vinegar
- 1 large onion, thinly sliced
- 3–4 garlic cloves, sliced or minced
- 2 bay leaves
- ½ cup green olives, sliced or whole
- ½ teaspoon dried oregano
- Salt & black pepper to taste
- Optional: a few whole peppercorn
Instructions
- Boil the bananas. Cut off the ends and make a shallow slit lengthwise through the peel. Boil in salted water for about 15–20 minutes, until tender but still firm.
- Peel & slice. Let them cool enough to handle, remove the skins, and cut the bananas into roughly ½-inch slices.
- Make the escabeche. Heat the olive oil over medium-low heat. Add the onions, garlic, bay leaves, oregano, and peppercorns. Cook gently for about 5 minutes, until the onions soften. Don’t brown them.
- Add the vinegar. Remove from the heat and stir in the vinegar and olives. Season with salt and pepper.
- Marinate. Pour the warm escabeche over the green bananas and gently toss.
- Let them sit. Refrigerate for at least 2 hours, but they’re even better overnight.
Notes
Serve chilled or at room temperature. They’re tangy, garlicky, savory and SO good alongside roasted pork, chicken or as an appetizer. 🇵🇷💚