Guineos en Escabeche
Guineos en Escabeche, or pickled green bananas, is a vibrant and tangy Puerto Rican side dish. Tender green bananas are simmered and then marinated in a flavorful escabeche sauce made with olive oil, vinegar, onions, and bell peppers, offering a unique sweet and sour profile.
🧂 Ingredients
- 6 medium Green bananas(unripe)
- 0.5 cup Olive oil
- 0.5 cup White vinegar
- 1 medium Yellow onion(thinly sliced)
- 1 medium Green bell pepper(thinly sliced)
- 1 medium Red bell pepper(thinly sliced)
- 4 cloves Garlic(thinly sliced)
- 2 tbsp Capers(optional)
- 1 Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 cups Water(for boiling bananas)
👨🍳 Instructions
- 1
Peel the green bananas. To make peeling easier, make a shallow cut lengthwise along the peel, being careful not to cut into the flesh. Then, use your fingers or a paring knife to pry the peel away.
💡 Tip: If the bananas are very firm, you can briefly blanch them in boiling water for 1-2 minutes to loosen the peel. - 2
Cut the peeled bananas into 1-inch thick rounds. Place them in a pot with 2 cups of water and 1 teaspoon of salt. Bring to a boil and cook for about 15-20 minutes, or until tender but still firm.
💡 Tip: Do not overcook, or the bananas will become mushy. - 3
Drain the cooked bananas well and set aside.
💡 Tip: Gently pat them dry with paper towels if they seem very wet. - 4
In the same pot (or a separate skillet), heat the olive oil over medium heat. Add the sliced yellow onion, green bell pepper, and red bell pepper. Sauté for about 8-10 minutes, until the vegetables are softened.
- 5
Add the sliced garlic, capers (if using), bay leaf, salt, and pepper. Cook for another 2 minutes until the garlic is fragrant.
- 6
Pour in the white vinegar and bring the mixture to a simmer. Let it simmer for about 5 minutes to allow the flavors to meld.
- 7
Gently add the cooked green banana rounds to the pot with the escabeche mixture. Stir carefully to coat the bananas.
💡 Tip: Avoid vigorous stirring to prevent the bananas from breaking apart. - 8
Simmer for another 5 minutes, allowing the bananas to absorb the flavors of the escabeche.
- 9
Remove the bay leaf. Taste and adjust seasoning if necessary. Let the dish cool to room temperature before serving.
💡 Tip: Guineos en Escabeche can be served warm, at room temperature, or chilled. The flavors deepen as it sits.
💡 Pro Tips
- ✓Use firm, unripe green bananas for the best texture. Overripe bananas will be too soft and sweet.
- ✓The escabeche can be made ahead of time and stored in the refrigerator for up to a week. The flavors will meld even further.
- ✓This dish is excellent served as a side dish with roasted meats, fish, or rice and beans.
🔄 Variations
- Add a pinch of dried oregano or a small amount of finely chopped cilantro to the escabeche mixture.
- Include sliced pimento-stuffed olives for an extra briny flavor.