Cooked, pureed plantains are topped with sauteed onions. This is a traditional Caribbean and Latin American morning favorite, but also makes a great side dish.
In a saucepan, combine the plantains and water.
Plantains should be cooked for 20 minutes, until they are soft but still slightly firm.
Reserve 1 cup of the liquid after draining.
Peel cooled plantains.
The onion should be sauteed in olive oil over medium heat until it becomes soft.
Plantains should be mashed with salt and the liquid that has been set aside.
Peppers are added to the food processor along with the transfer.
Serve the onions on top of the mixture of mashed plantains.