String Beans & Plantain Casserole

I used to make this recipe all the time. I haven’t in a while and I should. It is one of those things that are really delicious.


  • 4 very ripe plantains
  • Oil for deep frying
  • 1 pound String beans
  • 1 medium onion
  • 1/2 Bell pepper or 1 Cubanelle pepper
  • Around 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp Recaito
  • Around 1 tbsp tomato paste
  • 4 eggs
  • Salt and pepper to taste
  • 3 tbsp milk
  • Shredded Parmesan cheese
  • 1 cup chicken stock
  • Water

Important: My friend Harlow suggested I included this note since he has had a very difficult time making this dish. Never fry the plantains before you cook the beans. They are so delicious that you can’t help but to eat them all and won’t have enough for the dish:)

Variation: You can add picadillo to the layers. This is a great surprise side dish at Thanksgiving.

Low Fat Version: You can substitute the fried plantains with baked plantains. It will still taste wonderful but, it is easier, and it less fatty.

Step by Step Instructions

Step 1

String Beans:

In olive oil, suttee one small onion, bell or Cubanelle pepper, garlic, Recaito, and string beans, tomato paste, and about water. Cover and cook until vegetables are cooked.

Step 2


Fry very ripe plantains as explained. Drain on paper towels. 

Step 3

In a deep casserole dish, place plantain strips in a lasagna fashion to create a layer. Next, place enough string beans to create a second layer and sprinkle with Parmesan cheese, add another layer of plantains, and so on alternating until all ingredients are used. The top layer should be plantains.

Step 4

Beat  eggs with salt and milk, pour over casserole. Sprinkle with more Parmesan cheese.

Step 5

Bake for about 20 minutes at 450°F.

Step 6

Cover dish and bake in 350°F. oven 45 minutes. Uncover; Sprinkle with cheese, bake 15 minutes longer.