Black bean and plantain empanadas with salsa
Salsa
This past Christmas my sister gave me some subscriptions to some of my favorite cooking magazines. In these lean financial times it is nice to get something in the mail that is not a bill and brings some joy! I have been a consumate consumer of cooking magazines for a really long time. I can remember my mom occasionally having a Gourmet laying around the house. The ingredients sounded so exotic to me back then. Now I still read the usual suspects such as Gourmet, Bon Appetit, and Cucina Italiana to name a few. My sister gave me a subscription to Vegetarian Times as well and that is where this recipe has been adapted from. <br /> <br />Since my sister was an exchange student in Ecuador in the mid 90?s my family has had the pleasure of being introduced to many Central and South American food traditions. I have to admit that empanadas are one of my favorites. They are stuffed dough pillows. There are also versions of it in Spain and Haiti. Almost evey culture has a version of empanadas. India has samosas, Jews have knishes, the British have pasties, Poland has given us pierogis, and the USA has provided the world with mass marketed Hot Pockets. <br /> <br />You can form these by hand but I used my sister’s empanada mold that she procured on Amazon.
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