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If you’ve got some plantains that never seem to get ripe, this is the recipe for you! These boiled plantains act as a side dish and pair with a ton of popular Latin American foods- especially our chicharrones recipe!
About This Boiled Green Plantains Recipe
Boiled green plantains are a sort of a staple in Costa Rican cooking. We use the recipe either as a starting point to make patacones (thick round fried plantain chips served with black bean dip, chimichurri, or melted cheese) or as a side dish to recipes such as vigorón or eaten in soups such as the olla carne. It is common to use the green plantain as a flavoring when making Costa Rican black beans or Costa Rican black bean soup as well.
In some places, people will just eat plantains with salt- it just depends on the region. The Costa Rican style of cooking plantains is popular in the Caribbean as well as in countries such as Haiti, Cuba, and Puerto Rico. Many African countries also boil or steam green plantains as well.
Green plantain is just what it looks like- an extra-large and thick banana with green skin. The skin is tough, so it doesn’t peel as easily as a banana, but with a knife and a bit of patience, you can get it open. The difference between green plantain and yellow plantains is the flavor- the yellow ones are very sweet.
RELATED POST: Costa Rican Fried Plantains- Plátanos Maduros
When peeling the plantains, I just cut the ends off, make a lengthwise slice down the back of the plantain and then peel the entire thing. From there I slice it, however, I need it. For this recipe, I slice them into thick rounds. My husband cuts the plantains first and then starts to peel the skins. You really can´t go wrong.
The green plantains do take a while to get soft, so if you are planning on serving these with another dish, it is best to start cooking them first. Some recipes call for soaking them overnight in salt water before boiling, but I haven’t ever done that because I’m not usually that organized.
This recipe is the exact same process as the Costa Rican boiled yuca.
Our Most Popular Costa Rican Recipes:
- Traditional Costa Rican Gallo Pinto Recipe
- Costa Rican Tres Leches Recipe
- Super Easy and Delicious Costa Rican Arroz con Pollo Recipe
- Costa Rican Tamales Recipe
- Delightful Baked Costa Rican Empanadas de Chiverre
- Garbanzo Bean Soup Recipe
Costa Rican Boiled Green Plantains Recipe
Yield: 2 cups boiled green plantains
- 2-3 large green plantains, peeled and sliced into 1 and 1/2″ in rounds
- Large pot
- 6-8 cups of water
- 2-3 tsp sea salt
Peel and slice plantains into 1″ rounds. Place water, salt, and plantains in a stockpot. (Some people wash the plantain before boiling it). Bring to a boil over high heat. Reduce heat to medium-high and cook in boiling water, covered until tender. Let the plantains cook for about 25-30 minutes. Remove from heat and serve as desired.
You can serve these boiled green plantains hot or cold- it just depends. For example, they are part of the cold salad-type recipe Costa Rican Vigorón. They are also served hot as part of the traditional Costa Rican Olla de carne soup.
Can I make boiled green plantains ahead of tine?
You can, and store them in the refrigerator for up to a week in an airtight container. Reheat in the microwave, by returning to a boil in hot water, or heating in a pan on high heat.
Where can I buy green plantains?
You will generally find green plantains near the bananas in the produce section of the grocery store.
- 2-3 large green plantains, peeled and sliced into 1 and 1/2" in rounds
- Large pot
- 6-8 cups of water
- 2-3 tsp salt
- Peel and slice plantains into 1" rounds.
- Place water, salt and plantains in a stockpot.
- Bring to a boil over high heat.
- Reduce heat to medium-high and cook in boiling water, covered until tender.
- Let the plantains cook about 25-30 minutes.
- Remove from heat and serve as desired.
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Amount Per Serving: Calories: 270Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3613mgCarbohydrates: 72gFiber: 5gSugar: 33gProtein: 2g
Please double-check this information with your favorite nutrition calculator.
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Welcome! I’m Christa, a former high school teacher married to a handsome Costa Rican and mother of two bilingual daughters. I love all things Spanish and bi-cultural, (especially travel and food!) and you’ll find my observations on life here. Thanks for stopping by