I had some left over green bananas from making pastels the other day and decided to whip up some guineitos con cebollas for dinner.
I usually like to have guineitos with scrambled eggs in the late morning. But you can eat them at any time of the day really. Alone or with rice and beans on the side.
Serving: 3-4 people
1 quarter of an onion
About 5-6 guineitos (green u ripened bananas)
1/2 a cup of white vinegar
1/3 cup of olive oil
1 teaspoon of salt
Peel and cut bananas about 1/2 inch thick.
Boil until tender (poke with fork).
Drain and set aside in separate bowl.
Slice onion
Pour oil many vintages into small sauce pan on medium to high heat.
Add onions to sauté.
Pour mixture of onions, oil and vinager on to green bananas.
Serve
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