Ingredients
4 ripe plantains
2 onions sliced thin
one pack of back bacon (lean)
3 fresh medium size tomatoes
3 cloves of garlic.
3 table spoons of olive oil
a desert spoon of italian herbs
1/2 lemon
a few drop of tabasco
Preparation
peel and cut the plaintains into small cubes and place them in a bowl with water and 1/2 lemon squeezed.(to stop the plantain to bleed its natural iron and turn black) in a deep frying pan fry the bacon cut in pieces then the onions until golden brown in the olive oil. Peel the tomatoes and cut them in 8 slices, take the seeds off. ( to peel the tomatoes dip them in hot water for a few seconds)Add the tomatoes to the onions. Add the few drop of tabasco the herbs and the plantain with half a glass of water and let it cook until the plantain is soft and there is no more water.
