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Guineítos en escabeche/Puerto Rican Green Bananas


  • 7-8 green bananas
  • 2 onions, halved and sliced
  • 6 bay leaves
  • 1/2 tbsp whole black pepper
  • 4 garlic cloves, minced
  • 2 1/2 tbsp salad olives My favorite is Goya
  • 1 1/2 cup olive oil
  • 1 cup white vinegar
  • 1 tsp or to taste salt
  • 1 tsp or to taste adobo My favorite is Goya


  • Peel the bananas and fill up a large casserole with water and some salt.
  • Put the bananas in the water and boil for about 20 minutes, or until the bananas are soft enough for you to insert a fork, but not so soft that the bananas fall apart. Check after 15 minutes for this, just in case.
  • While the bananas are boiling, combine the sliced onions, olive oil, vinegar, bay leaves, black pepper corns, garlic, salad olives, and “adobo” or salt, in a small medium saucepan.
  • Leave them at a medium/low heat so that the mixture warms up but does not boil, for about 10- 15 minutes. You want it to be warm and the onions softened a bit.
  • If you use the full cup of white vinegar, the taste will be tangier and brinier. I like the tangy flavor, but if you are not sure, start with a ½ cup of vinegar and add more after you taste it, if you like.
  • When the bananas are done boiling, carefully drain them and cut them up into ½ inch pieces.
  • Place them in a glass bowl and pour the warmed-up "escabeche" over them.
  • Leave them in the fridge preferably overnight. The more time you leave them marinating, the better it will taste.
  • Serve at room temperature as an appetizer or accompaniment