Tostones with black-bean mash | Gourmet Traveller

Ingredients

• 250 ml vegetable oil (1 cup)
• 2 large green plantains (see note)
• ½ tsp cumin seeds, dry-roasted
• To serve: lime wedges
• Black-bean mash
• 225 gm black beans, soaked overnight in cold water, drained
• 2 tbsp olive oil
• ½ onion, finely chopped
• 2 pickled jalapeños, finely chopped
• ¼ cup (loosely packed) coriander, plus extra to serve
• Juice of ½ lime, or to taste
• Spanish onion and habanero salsa
• 2 vine-ripened tomatoes, diced
• 2 habanero chillies, finely chopped
• 90 ml vegetable oil
• 1 Spanish onion, finely chopped
• 4 spring onions, thinly sliced
• 2 tbsp coriander, coarsely chopped