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.

Ingredients
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

Directions

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.)

Ingredients
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.