Guineítos, Guineo en Escabeche [Video + Recipe] Savory Bananas
User Reviews
5
Guineítos, Guineo en Escabeche [Video + Recipe] Savory Bananas
Description
The recipe for Guineítos, Guineo en Escabeche, starts by boiling unripe bananas in salted water until tender, then cooling, peeling, and slicing them into half-inch pieces. The cooking method transitions to a stovetop saute9 where thinly sliced red onions are cooked in olive oil over low heat until translucent. Cubanelle or bell pepper strips and garlic are added briefly, followed by the sliced bananas to heat through and absorb flavors. Optionally, fruit vinegar is incorporated to add brightness.
The resulting dish combines a soft, mildly starchy texture from the bananas with the aromatic base of onions, pepper, and garlic. The use of vinegar provides a slight tang that accents the mild savory profile. Parsley is folded in at the end for freshness and color.
Typically served as a savory side, it complements heavier dishes or can stand as a unique vegetable alternative. The preparation reveals the versatility of unripe bananas in savory cookery and their ability to absorb seasoning well while maintaining shape.
The note mentions a tip on scoring banana peels before boiling for easier handling but peeling before boiling is also acceptable. Salt distribution is divided between the boiling water and final seasoning for balanced flavor.
Ingredients
- 4 banana unripe
- 1½ teaspoon salt , divided
- 3 tablespoon olive oil
- 1 onion red, thinly sliced
- 1 cubanela pepper cubanelle) or bell pepper cut into strips, medium
- 1 teaspoon garlic mashed
- ¼ teaspoon black pepper or to taste, freshly-cracked or ground
- 1 tablespoon fruit vinegar optional
- 1 tablespoon parsley minced
Instructions
1. Boiling
- Score the banana peel (see notes) and boil them until they are tender adding a teaspoon of salt to the water (set aside the extra salt). Take them out of the water and let them cool down to room temperature. Peel, and cut into slices about ½-inch [1.5 cm] thick slices.
2. Sautéeing
- In a skillet heat the oil over low heat and cook and stir the onions until the onions become translucent. Add the peppers strips and garlic and cook and stir for a minute. Stir in the bananas and cook until they are heated through. If you are using vinegar, add it now.
3. Serve
- Season with salt and pepper to taste. Stir in the parsley.Serve (check suggestions above the recipe).
Notes
- To make peeling easier, score the banana peel before boiling; alternatively, peel before boiling if preferred.
- Divide the salt between the boiling water and seasoning at the end to balance flavor.
- Fruit vinegar is optional but adds a subtle brightness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 213kcal | 11% |
| Carbohydrates | 30.6g | 10% |
| Protein | 1.8g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 9.4g | 55% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 441mg | 18% |
| Fiber | 4.1g | 16% |
| Sugar | 16.5g | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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