Ripe Plantain Turnovers With Black Bean Filling

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Rick Bayless


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3 to 4 large (about 2 pounds total) ripe (but not mushy) plantains


1 15-ounce can black beans, drained

1 tablespoon olive oil

3 large garlic cloves, peeled and finely chopped

Flour for forming the empanadas

Vegetable oil to a depth of 1/2 -inch, for frying

1/4 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan

1 cup salsa (Chipotle Salsa is delicious with these empanadas)

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