Crispy Costa Rican Patacones with Refried Beans and Queso Fresco

Peel the green plantains and cut them into 1-inch thick rounds.

Heat the vegetable oil in a large, heavy-bottomed skillet or deep pot over medium-high heat until it reaches 350°F (175°C). Carefully add the plantain pieces and fry for 3-4 minutes until lightly golden and softened, but not browned. Remove with a slotted spoon and drain on paper towels.

Using a pataconera (plantain press) or the bottom of a sturdy glass, flatten each softened plantain piece into a disc about 1/4 inch thick. Sprinkle lightly with salt.

Return the flattened plantains to the hot oil and fry for another 2-3 minutes per side, or until deeply golden brown and crispy. Remove and drain again on fresh paper towels.

While the patacones are frying, warm the refried black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally, until heated through.

To serve, arrange the crispy patacones on a platter. Top each patacon with a spoonful of warm refried beans, then sprinkle generously with crumbled queso fresco and chopped fresh cilantro.