Wednesday, December 23, 2009

Cuban Banana Chili

I LOVE bananas. They have such a versatile sweet taste; unfortunately it is usually eaten during breakfast. This recipe puts a Cuban twist on a traditional American dish. You can eat it with corn bread or over a potato. I ate it over cubed celery root.

1 can black beans
3 bananas
3 chili peppers
1 1/2 tomato
1 tablespoon tomatilla sauce
cayenne pepper to taste
salt to taste
pepper to taste

Preheat oven to 450. Peel bananas and mash with fork. Drain the can of beans and add to bananas and mix. Chop chili peppers, tomatoes and add to mixture. Add tomatilla, pepper, salt and cayenne. Place in baking dish and bake for 20 minutes on 450.