Guineítos or guineos en escabeche (savory green bananas) are the perfect side dish to any meat, very simple to make, and a favorite at roadside eateries. This recipe consists of boiled unripe bananas that are served in an escabeche sauce to give it an even more delicious taste.
By - Reviewed: . Original: Dec 23, 2010
Why we ❤️ it
Stop at any roadside eatery in the Dominican Republic, and you can order some guineitos (savory unripe bananas). In fact, it always reminds me of road adventures, greasy dives, and tasty cheap food (I am looking at you, Bonao!).
If you always thought of bananas as just a fruit, this is a chance to revisit your ideas. Green bananas have a more delicate taste and texture than plantains. which makes it a favorite side to meats and fish.
Alongside our green banana mash, this is my favorite green banana recipe.
What are green bananas?
Green bananas are unripe bananas, so they're basically green cooking bananas. They are cooked as vegetables in savory dishes, mostly as salted boiled bananas.
The name for bananas in Spanish will vary from country to country. In some countries they are called bananas, just like everywhere else, in many countries and regions bananas are called "guineos". Green bananas can be called "guineos verdes", or "bananas verdes".
Savory green banana dish with salami guisado.
Serving suggestions
Guineitos are good as a side dish with any protein or as a salad. In Puerto
Rico is very common to be served with Chicken gizzards, Pork chops, bacalao, or any other
meat or seafood.
In the Dominican Republic, we also eat it with eggs, Salami, and Fried cheese. We also recommend Chuleta frita (fried pork chops), and Salami guisado to go with it.
You can also make them the main course, especially if you are vegan. It can be served
with tofu or tossed with chickpeas for protein.
Tips and Notes
- Peeling: I don't peel the bananas if I am going to boil them, I show you my trick in the video, but
you can peel if you like. My method is quicker, and the bananas have a prettier color once boiled.
If you want to peel them, start by cutting both ends off, then cut through the sides,
trying not to cut through the banana flesh (the same way you peel a plantain). - Prevent staining: When peeling them, it's helpful to wet your hands or use gloves because the green bananas can leave a sticky residue on the hands, which also stains fabric.
- Boiling: Boil the green bananas until they become soft, and you can poke them with a fork. It's better not to overcook them. They'll be ready between 15 and 20 minutes.
- Leftovers: You can make them ahead of time by dressing them in the escabeche and storing them in the fridge in an airtight container. They will keep for up to a week.
The flavors will deepen more the more time the bananas spend in the escabeche.
About this recipe
There's nothing like topping some tender, savory, unripe bananas with sauteed onions and pepper escabeche to make them even better-tasting.
This recipe has been independently reviewed by Wendy Soto.
Here we give you our favorite recipe for guineos verdes. You'll love it. And if you have any other ingredient or tip you swear by, please let us know in the comments!
Video
Recipe
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Guineítos, Guineo en Escabeche [Video+Recipe] Savory Bananas
Ingredients
- 4 unripe bananas
- 1½ teaspoon salt, divided
- 3 tablespoon olive oil
- 1 red onion, (thinly-sliced)
- 1 cubanela pepper, (cubanelle) or bell pepper cut into strips
- 1 teaspoon mashed garlic
- ¼ teaspoon pepper (freshly-cracked, or ground), or to taste
- 1 tablespoon fruit vinegar, (optional)
- 1 tablespoon minced parsley
Instructions
1. Boiling
Score the banana peel (see notes)Place in a pot and add enough water to cover them plus an inch [2.5 centimeters]. Add a teaspoon of salt to the water (set aside the extra salt). Boil them until they are fork tender (15-20 minutes). Take them out of the water and let them cool down to room temperature. Remove and discard the peel. Cut into slices about ½-inch [1.5 centimeter].
2. Sautéeing
- In a skillet heat the oil over low heat and cook and stir the onions until the onions become translucent. Add the peppers strips and garlic and cook and stir for a minute. Stir in the bananas and cook until they are heated through. If you are using vinegar, add it now.
3. Serve
- Season with salt and pepper to taste. Stir in the parsley.Serve (check suggestions above the recipe).
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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What is escabeche?
Escabeche is a sauce or adobo made with a mixture of fried oil and an acid; it can
be vinegar, wine, or citrus juice like orange, bitter orange, or lime. It can be seasoned
with garlic, bay leaves, and green olives, among other ingredients.
Escabeche was originally used to season and preserve fish and other ingredients, but today is mostly used to impart flavor to dishes.
Nutrition
Guineos are very nutritious; they contain 70% to 80% resistant starch,which is classified as dietary fiber. It also contains pectin, which combined make green bananas are an excellent alternative to improved blood sugar and digestive health.
Green bananas contain vitamins A, C, E, B6, and K, and minerals such as zinc, copper,
folate, manganese, iron, calcium, and magnesium.
Culture and History
The guineos en escabeche is a traditional Puerto Rican dish that is also present in our
Dominican cuisine. In Puerto Rico, the dish is usually served on special occasions,
holidays, or gatherings of friends and family.
Green boiled bananas (guineos verdes) in the Dominican Republic are a very
common side dish. Sometimes they are eaten as a substitute for green plantains [plátanos verdes] because they are milder in flavor and softer in texture. It's served at breakfast, lunch, or dinner, boiled, as Mangu de guineo, or fried as Tostones de guineo verde. You can make ripe bananas into a creamy banana smoothie.
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