September 3, 2015

Easy Recipe: Pinon (Beef and Plantain Casserole)

Throughout my life my Mom makes Pinon as one of the main courses during special events.  Pinon is a tasty dish which originates from the Caribbean (Puerto Rico and Cuba) and consists of ground beef, sweet plantains and string beans.  Great for holidays, dinner parties and weekday dinners, Pinon is an easy-to-make and fulfilling meal.

Pinon: Caribbean Style Beef and Plantain Pie
Recipe courtesy Emeril Lagasse, 2000
Prep: 20 min
Cook: 2 hr
Total: 2 hr 20 min

1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon ground achiote
1 (16-ounce) can whole tomatoes, drained (juice reserved) and chopped
1/2 cup drained green olives (with pimientos), halved
1/2 cup tomato sauce
1/4 cup french-cut style green beans
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan


  1. Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.
  2. Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and achiote, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomatoes and reserved juice, olives, tomato sauce, green beans, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.
  3. Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.
  4. Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.
  5. In a small bowl, whisk eggs and water until blended.
  6. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.
  7. Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie. (Pie can be inverted onto a serving platter for a nice presentation.)

Pinon (Puerto Rican Beef Plantain Omelet)

Adapted from “The Total Banana” by Alex Abella
Serves 4 – 6

3 Very ripe plantains
Oil for frying
1 Onion; chopped
1/2 Green pepper; chopped
2 Cloves garlic
1/2 lb Ground beef
1/4 c Tomato sauce
1 tb Capers
1 tb Sliced green olives
Salt and pepper
1/2 lb Green beans; fresh or frozen
6 Eggs
1/4 c Butter

  1. Peel the plantains, cut into 2-inch thick lengthwise slices, and fry in oil till golden brown. Remove, drain, and keep warm.
  2. In a frying pan, saute the onion, green pepper, and garlic until soft but not brown. Add the ground beef and fry at high heat for 3 minutes. Pour in the tomato sauce and add the capers and olives, if desired. Cook 15 minutes over medium heat, stirring occasionally. Season with salt and pepper to taste.
  3. Wash the string beans and steam (or boil if frozen) till tender. Beat the eggs, adding salt and pepper to taste. Butter the sides and bottom of a round casserole and melt the remaining butter in the bottom. Pour in *half* of the beaten eggs and cook over medium heat for about 1 minute or until slightly set.
  4. Cover the eggs with one-third of the plantain slices, following with layers of half the ground meat and half the string beans. Add another layer of plantains, the remainder of the ground beef, another layer of beans, and top with plantains. Pour the rest of the beaten eggs over the top.
  5. Cook over low heat for 15 minutes, uncovered, being careful not to let the omelet burn. Then place in a preheated 350-degree oven for 10 to 15 minutes to brown the top of the pinon.
Happy Cooking!

The following two tabs change content below.

Joscelyn, Owner of Mami of Multiples & Mami Innovative Media

Joscelyn Ramos Campbell has more than a decade of experience as an award-winning former federal government public relations executive under the Bush and Obama administrations. The “super-connected power mom“ was recently named by Latina Magazine as one of “The 10 Best Latina Mommy Bloggers on the Web“; by CBS News as one of the “Top Bloggers in the Business“; by NBC Latino Work-Life Balance series as a “Top Latina Mom Blogger“; an Empowering Latina in the Marketing Field; by as a Top Latino Social Media Stars and Leading Hispanic Bloggers. She is the owner of Mami Innovative Media and founder of Mami of Multiples, one of the nation’s leading Latina American parenting and lifestyle sites offering resources and helpful tips for families. She is a nationally syndicated Parenting Columnist and co-hosts a Talk Radio Show. Joscelyn is a public speaker, military wife and mother to a teen son and identical twin boys. Connect with Joscelyn at @JoscelynRC & @InnovativeTalk.

Latest posts by Joscelyn, Owner of Mami of Multiples & Mami Innovative Media (see all)


  1. This pinon looks great! We don’t have it often in my home but now with the colder weather, its perfect! Plus I have to admit you gave me a craving 😉

  2. I like that you have two recipes – Emeril and the long platanos. Hmmm, which to make? Maybe both, so the kids can scoop out their own and the adults can use a knife to get their portions

  3. Oh my…beef and plantain casserole. PINCH ME! This looks so good.

    I want some on my plate NOW!

    These are my two favorite ingredients.

  4. I am with Tonia. Meat, plantains = heaven!!! Ihave never ever heard of this but I am definitely going to try it.

  5. My mouth is literally watering. This is one of my favorite plates EVER. Its the sweet n spicy treat that lasts mmm!!! Thanks for sharing.

  6. I have always wanted to try this or at least make this because I love every component of this recipe. I made my own version today thanks to you 😉 I had leftover meatsauce from my lasagna and I boiled about 5 plantanos and sliced them in half and then lengthwise. It’s in the oven as I type this. I will post pics :)

  7. Looks delicious, I need to try this!!! ;=)

  8. I love this. Anything with platanos rocks! My kids will want second helpings of this one! Me too!

  9. Never heard of pinon until today, but it sounds delicious! I love plantains. I craved them (and ate them) everyday when I was pregnant LOL!

  10. Love it! This is one of the few ways I would eat green beans when I was growing up.

Speak Your Mind