Escabeche de Guineos | Puerto Rican Marinated Green Bananas

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Escabeche de Guineos: Puerto Rican Marinated Green Bananas

Escabeche de Guineos Puerto Rican Marinated Green Bananas

Escabeche de Guineos is a delicious and refreshing Puerto Rican side dish made with green bananas marinated in a tangy vinegar-based sauce. It’s a perfect accompaniment to any meal, especially grilled meats or fish. 
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Puerto Rican
Servings 6 Servings
Calories 180 kcal

Ingredients
  

  • 6 green unripe bananas
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white vinegar
  • 1 white onion thinly sliced
  • 1/2 red bell pepper thinly sliced (optional)
  • 1/2 green bell pepper thinly sliced (optional)
  • 1/4 cup Manzanilla olives pitted (or chopped green olives)
  • 2 whole cloves garlic smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black peppercorns

Instructions
 

  • Prep the plantains: Wash the plantains and peel off the skin. Cut them into thin rounds or batons, about 1/4 inch thick.
  • Boil the plantains: Bring a large pot of salted water to a boil. Add the plantain slices and cook for 5-7 minutes, or until just tender but not mushy. Drain the plantains well and set them aside to cool slightly.
  • Make the marinade: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and bell peppers (if using) and cook until softened and translucent, about 5 minutes.
  • Add the vinegar, garlic, bay leaves, oregano, salt, and peppercorns to the pan. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
  • Assemble and marinate: Add the cooled plantains and olives to the marinade. Gently stir to coat the plantains evenly. Remove the pan from heat and let it cool completely to room temperature.
  • Chill and serve: Transfer the Escabeche de Guineos to an airtight container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop fully. Serve cold as a side dish.

Video

Notes

  • If you don't have Manzanilla olives, you can use chopped green olives instead.
  • Escabeche de Guineos leftovers can be stored in the refrigerator for up to 3 days.
  • You can also add other vegetables to the marinade, such as carrots or green beans.
Keyword Escabeche de Guineo, Puerto Rican Marinated Green Bananas

 

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