Ingredients

• 6 ounces bacon, chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 ripe plantains (they should be mostly black), peeled and cut into 1-inch semicircles
• 2 cups chicken broth

Directions

1. Add the bacon to a cold skillet, then turn on the heat to medium-high. Cook the bacon for 5 minutes, then add the onion and garlic, stirring occasionally. Continue cooking until the bacon is crisp and the onion is soft and caramel­ized, 8 to 10 minutes.

2. Meanwhile, place the plantains and broth in a saucepot and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the plantains are tender when pierced with a knife, about 10 minutes.

3. Drain the plantains (reserving the cooking liquid) and mash with a fork or potato masher. Add the bacon mixture and all the grease from the pan and stir to incorporate. If you like a thinner mash, you can add some of the reserved cooking liquid.

4. Variations:

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