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Piononos

Ingredients

2 large ripe plantains (dark yellow to brown), peeled and slied into 4ths lengthwise
1/2 cup Filippo Berio® Olive Oil
1 can 15 oz. Black beans, drained
1/2 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper
Salt & Pepper to taste
1/2 lb. Pork Sausage, skin removed and sautéed
1 cup Grated Monterey Jack Cheese

Method

1. In an approximately 12" non-stick skillet, heat Filippo Berio® Olive Oil over moderately high heat until Filippo Berio® Olive Oil is hot but not smoking. Cook the plantain slices, being careful not to break them until golden brown. About 1 to 2 minutes on each side. Allow to cool on paper towels.
2. Remove the Filippo Berio® Olive Oil only leaving 1 tbsp of the Filippo Berio® Olive Oil in the pan. Saute the sausage until golden brown. Add cumin, Cheyenne and black beans.
3. Shape each plantain slice into a ring overlapping each slice by 1" and secure the ends with a toothpick.
4. Place the rings in a baking dish without them touching each other.
5. Fill each ring with black bean and sausage mixture until filled.
6. Top each ring with Monterey Jack and bake in a 350° oven for 10-15 minutes.