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Guineítos en Escabeche

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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

  1. 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.
  2. Peel & slice. Let them cool enough to handle, remove the skins, and cut the bananas into roughly ½-inch slices.
  3. 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.
  4. Add the vinegar. Remove from the heat and stir in the vinegar and olives. Season with salt and pepper.
  5. Marinate. Pour the warm escabeche over the green bananas and gently toss.
  6. 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. 🇵🇷💚

Find it online: https://wpproduce.com/puerto-rican-marinated-green-bananas/