Fried ripe plantains, black beans, and rice are traditional accompaniments for most Cuban entrées. Plantains are ripe when the skin is black and peels off easily. When fried, they are crisp and caramelized on the outside and soft and sweet on the inside. Some cooks like to sprinkle them lightly with lime juice before serving.
Peel the plantains as you would bananas. Cut them on the diagonal into ½-inch slices. In a deep-fryer or large, heavy-bottomed skillet, heat at least
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