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kimchi & Beans MAGAZINE

Holiday Edition 2018

Holiday To-Do List Charcuterie 


Travel Feature

Postcard from Seoul VINTAGE CHRISTMAS

More than Rice & Beans

The stories behind a Puerto Rican kitchen


desserts, and more.

Holiday 2018


Vintage Christmas Retro favorites take center stage


A Taste of Home Festive recipes inspired by tradition


Christmas Around the World Interesting ways to celebrate


Postcard from Seoul Day 1 on this exciting journey

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More than Rice & Beans Honoring the stories behind a Puerto Rican kitchen Charcuterie Must-Do's Follow our tips for a perfect board

Holiday To-Do List A step-by-step guide to a perfect dinner celebration with loved ones |               @KimchiandBeans

K&B NEWS Hello friends. It’s been a while since we have been able to put together a magazine for all of you. Here’s a little update on everything Kimchi and Beans.

YOUTUBE If you love to binge watch YouTube videos on the bus or during lunch, we have A LOT of great content for you. Start with our Japan Travel series, move on to Korea and Puerto Rico. For those of you who prefer to learn more about Chicago and cool Midwestern towns, we have those videos too! We take you to interesting neighborhoods like Uptown and Chinatown, and towns with an International flair like Holland, Michigan or New Glarus, Wisconsin. Subscribe to stay up to date with all the latest.

TRAVEL Thanks to accumulated vacations and our lovely Tax Returns, we made it to Asia this year! Yay! Needless to say, it was the experience of a lifetime and a true motivator to put together more travel content on our channel. Same with our Puerto Rico trip. But in this case, we wanted to put together less touristy and more honest videos about life on the island. We’re now trying to figure out our next destination. More on that very soon. .

FOOD Traveling and exploring new cuisines opens your palate to a number of new flavors, textures, and aromas. But interestingly, you also start to find similarities to the dishes you know and grew up with. The farther we get, the more intrigued we get to revisit old family recipes. You’ve seen it on our blog with recipes like our Kimchighetti and Domplines with beans, and you’ll continue to see more of that in 2019. Feel free to make any recommendations.

This is the YEAR

Change jobs. Go to Korea. Be debt free... Those were our resolutions for 2018. Are any of these similar to yours? To be honest, never in our wildest dreams did we think we would come close to checking those off our list. Maybe the difference this year was that we didn’t just put wishes on a piece of paper, we actually took the time to update our resumes, book the tickets, downsize and prioritize our expenses. We weren’t necessarily determined. We just acted on our dreams. Yes, I know, it sounds too simple… But sometimes change happens when you stop being skeptical and start putting one foot in front of the other. “Caminante, no hay camino, se hace camino al andar.” (There’s no road. You make your own as you start walking.) It’s so true!


The journey to change is never perfect. It doesn’t happen overnight either. But we are continuously making ourselves aware that, unlike many people who don’t have the freedom or the health to change their lives for better, we DO have that choice. Every day. And we’re very thankful for that. As we get older, we’re also very conscious of the things we shouldn’t take for granted. We have to cultivate the love of our friends and family, calling often and being there to support them. We cultivate good business relationships too, and try to mentor others; we donate our time. It’s never easy to give more of yourself, to put yourself out there, to be trusting and continuously get outside of our comfort zone. In return, we’ve been blessed with amazing opportunities and experiences. That time you spend and those risks you take, almost always pay off, even if it takes a while. So even if you don’t believe in a higher being, the choices that we are free to make, the people who are there to support us and the doors of opportunity that exist for us to come knocking, are enough reason for most of us to be thankful. We hope you enjoy a relaxing holiday wherever you are. And in case you didn’t know yet, we are so very thankful for people like you who share our passion for food, life and the world around us.

- Maria and Nabol


K&B SHOPPING Vintage Christmas

Mosser Glass Sleigh Candy Bowl – Wayfair $59.99

Winter Cottage Dinnerware – The Home Depot $61.25

This holiday is all about nostalgia. The generation that grew up in the 90s wants to bring back the iconic Santa ornaments, big flashy colorful lights and old-school holiday party favors. Check out our picks for the season! Ceramic Christmas Light Set – Novelty Lights $54.75 

Snowman Party Crackers – William Sonoma $29.95

Christopher Radko Ornaments – Macy’s $27.95

Peaches & Fried Cheese We’re a little past the peach season, but because the weather is so crazy around here, we can still find plenty of varieties at our local farmers markets. This delicious fuzzy fruit is particularly wonderful to ward off diseases such as diabetes, metabolic syndrome and cardiovascular disease… That is of course if we don’t turn them into a delicious pie. To celebrate peaches, we decided to do a twist on a classic Caribbean dessert usually made with guava shells or paste. In this case, we used Mexican farmers cheese and cooked the peaches with honey, brown sugar and butter. Super simple and a very unique finish to any meal.

Ingredients 2 Cups Mexican panela cheese, diced 2 Small Peaches, diced 2 Tablespoons Butter 1 ½ Tablespoons brown sugar 1 Tablespoon honey Instructions Quickly sauté cheese with half the butter, until slightly golden. Cook the peaches with the rest of the ingredients, until it creates a thick syrupy consistency. Serve with the cheese.


Puerto Rican Guanimes Guanimes are one of those dishes that remind us of family road trips around the island. Related to hallacas and tamales, the steamed cornmeal cakes can be traced back to the pre-Columbian era in Puerto Rico. The modern version of this masa is purely cornmeal wrapped in plantain leaves, but it’s believed that Taino Indians also mashed cassava, batata (a type of sweet potato) and squash into the masa.  Also, guanimes aren’t usually stuffed but  served with a side of stewed cod or beans. For our recipe, however, Nabol wanted to serve it with saucy short ribs instead. Try it at home!

Ingredients Plantain leaves (Cut into 8x11 squares) Cooking twine 1 Cup of fine cornmeal (Check the Hispanic or Italian section of your grocery store) 1 Cup of chicken broth ¾-1 Cup of Silk’s Coconut Milk (Use more if it gets dry) 3 Tsp organic sugar 2-3 Tsp butter 1 Cup of water Takes 1 h 10 mins, serves 4-6. Instructions on page 26


Meat & Apple Pastelillos Apple season doesn’t have to be all about pies and crumbles. A lot of savory dishes complement well with apples and other seasonal fruit. From pork chops and roasted apples to apple and carrot soup, you can find lots of great savory dishes. We took a little inspiration from northern European dishes to create a new take on the popular Puerto Rican breakfast pastelillo or turnover made with ground beef. You can usually find these pastelillos de carne at local bakeries (panaderías) all over the island and is basically baked puff pastries filled with savory meat. Here’s our little take on it with granny smith apples.

Ingredients 1/2 Onion, diced ½ Small cubanelle, diced ½ Pound ground chuck 1 ½ Small green apples, diced 1/3 Cup cilantro, chopped 2 Garlic cloves, minced ¼ Cup of pine nuts (optional) Olive oil Salt and pepper to saste 1 Teaspoon sugar 1/2 Teaspoon cinnamon(optional) Puff pastry sheets 1 Tablespoon butter 1 Egg, beaten Instructions on page 26 


Creamy Gelatin Dessert Cheese flan. Guava pastries. Rice Pudding. Every Christmas in Puerto Rico we face a parade of amazing desserts, one party after the next. But, there’s always this one dessert we look forward to enjoying: Titi Ivonne’s Creamy Gelatin Dessert with Pears. It's so addictive! Nabol can’t recall how long it’s been since his aunt started making this dessert, but it's a recipe she found on the back of a Carnation Milk Can. We could honestly eat the whole thing. It's that good.

Ingredients 1 Packg cream cheese (8 onz) 1 Cup of organic sugar (a little less will work too) 2 Packets of gelatin ½ Cup of water 1 Can of organic pears 1 Can of evaporated milk Personal size molds

It’s creamy and comforting, and you could probably change the pears to another type of fruit. Here’s how to make it!

Instructions on page 26

Takes 2 hours and 20 mins, serves 4-6.


Besitos de Coco At least for me, the morning of Three Kings Day is supposed to smell like sweet roasted coconut, and (for some reason) a fresh box of multicolor crayons. As a kid, my mom always would bring out coconut treats like besitos de coco while my little sister and I would be coloring with all the colors of the rainbow, courtesy of Balthazar, Melchior and Gaspar — One last holiday treat before going back to school the following week. I like to bring back those childhood memories in the kitchen with a batch of freshly baked besitos. With the years, I’ve adapted my mom’s recipe slightly with other island flavors that go just as beautifully with coconut.

Ingredients 8 Ounces of shredded unsweetened coconut ½ Cup of sugar ½ Cup of condensed milk ½ Cup of light coconut milk ½ Cup of all-purpose flour 1/3 Cup of sliced almonds 2 Eggs 1 Pinch of Salt Zest from 1 small orange 1 Tsp of vanilla extract Takes 30 mins, serves 6-8. Instructions on page 27


Sweet Plantain Pastelón Some people call it the Puerto Rican lasagna, but we think it’s so much more complex. Pastelón or Piñón (depending on what part of the Island you’re from) is one of the most underrated dishes from our island’s culinary repertoire. Unlike arroz con gandules or pasteles, you’ll hardly find pastelón at a Puerto Rican restaurant in the states. It’s what grandmas cooked best back home. And grandma Olga does cook the best one. This recipe is inspired by hers. Ingredients 2 Large sweet plantains, very ripe (Frozen will work too!) 1 Pound organic ground beef 4 Cloves of garlic, minced

1 Whole small onion, diced 1 Cup cubanelle, diced ½ Cup of water 1 Bay leaf 1/2 Tsp ground annatto 1/3 Cup pitted green olives 2-3 Tbsp white vinegar 1 Cup of green beans 2 Tbsp tomato paste Salt and pepper to taste 1 Cup of cheddar cheese 1 Egg 9 x 5 Inch Loaf Pan (Optional) Takes 1 hour and 30 mins, Instructions on page 27


CHRISTMAS Around the world In Japan, Christmas is more of a novelty. Gift giving and light displays are more common among younger people. However, one quirky tradition that has caught on in recent years is getting together as family to eat KFC chicken. Yes, the Colonel is very famous here around this time of year and you’ll even see special promotions with unique menu items. How cool is this?! In Norway, it’s tradition to hide the brooms from the witches and evil spirits who might be tempted to steal them —to ride on, of course! The unusual superstition has been going on for centuries now. In Venezuela, believers head to church the morning of Christmas eve… on roller skates! Many roads are even closed so people can make their way to mass safely. And you thought we were going to mention their hallacas dinner! In Germany, the last ornament to go up their trees is a pickle-shaped ornament. Yep! It’s tucked away in a hard-to-see spot and the first child who finds it gets a special gift and good luck throughout the next year.



Postcard from Seoul

With this post we kickstarted our travels in South Korea, published on April 6th, 2018. From this experience, we developed a travel guide and video series. This is a recount of what happened on day one.

It’s so hard to wait for an upcoming trip, especially the kind of trip on your bucket list. You’re tempted to count every hour of every day until the day of departure. You scroll through Instagram hashtags of the cities that you’ll visit, imagining what it will be like to be there. You check the weather, you make a list of the things you want to eat, and the things you want to photograph. The excitement builds up. Yet, while we can certainly say that was our case, we also enjoyed the last few months in preparation for this trip. We made it a point to really learn about these countries and prepare ourselves for experiences completely outside of our comfort zone.

After years of saying we were going to do this, we finally had the courage to jump at the opportunity. Yesterday we departed to Korea — A 13 hour non-stop flight to Seoul from Chicago. In a couple of days, we’re on to Japan. As travelers who had not left the Western Hemisphere, we’re sure this trip is going to redefine how we see the world. We said goodbye to our city with a good ol’ stack of buttery pancakes from the Golden House in Uptown, our favorite diner between Lawrence and Broadway. It’s the obvious breakfast choice prior to spending a ridiculous amount of time trapped in any plane.


Not that our Korean Air flight was any bad. Our flight was, in fact, the best international flight we’ve had so far. The attention to detail from the staff was very nice for Economy— from the hot towels before meals to having the staff making sure we were comfortable and hydrated at all times. There were also plenty of entertainment options and meals that tasted nothing like airplane food. We had Korean bibimbap and chicken with noodles for lunch and warm beef buns as a snack. For dinner, we had beef with pasta and a chicken and rice plate. Everything was very tasty.

After several movies and edited videos, we finally landed at Terminal 2 at Incheon International airport. At first, it was slightly confusing to navigate despite being perfectly labeled in English. Among other things, we learned that several Portable Wifi companies use the same booths to do business so it was quite tricky to find ours. Finding which method of transportation to take to the city can also be daunting without prior research or a Portable WiFi device.

We had thought about taking an Airport Bus, which would’ve conveniently dropped us up in front of Hotel Aventree in Insadong. But as expected, we arrived with the same rush of energy we get every time we visit a new country. Nabol got our transportation cards (also known as T-money cards) for the train, and we took the more adventurous, but fastest route to Seoul Station. We connected to a bus and arrived quickly to the Insadong area. If there’s something we can say about Seoul so far is that this city is massive and complex, yet extremely efficient and advanced. We’ve traveled to Paris and New York and other big cities, but so far Korea takes the cake in terms of being light years ahead. What makes it less intimidating is the people, who have been extremely polite and always willing to help. We were pretty beat when we got to the hotel, so our idea of wandering around and finding a place for dinner was out the window. 


tucked in hidden alleyways leading deeper into the district. But for now, we’re ready to hit the bed. Throughout the day we’ve had so many of you in our minds, wishing you were all here. But make no mistake. As we enjoy every delicious bite, every breathtaking view, every life-changing lesson, we’ll make our best to “bring you” along with us. We might even go out of our way to try new things just because some of you might enjoy it. Lots of footage and pictures coming up. We grabbed awesome things to eat at the 7-11 downstairs and headed back to our room with ramen bowls, different flavors of Joomukbap (similar to onigiri) and Sakura (cherry blossom) flavored dessert.

Good night from Korea.

Watch the full series! Tomorrow we hope to explore Insadong, the area where we’re staying at. This “dong” or neighborhood of the Jongno-gu district of Seoul, is one of the more traditional areas of the city. There are so many tea shops, galleries, and interesting stores to keep us busy for hours, many of which are



More than rice & beans More than a story about food, the food that we eat tell the story of countless struggles, of becoming resilient and the passion that brings us together.Â

More than rice and beans, Puerto Rican cuisine is a seductive stew of traditional and refreshing new flavors. From the humble beginnings of the Taino Indians to the most recent culinary boom, the story behind the local diet brings to life who we are as people and the realities that make us the resilient community we are today. It’s a reflection of our individual and collective dreams throughout time. Every islander can tell this culinary story from a very unique angle. The traditions that our mothers choose to carry on, the family diners that we continue to celebrate, our exposure to new restaurants, theÂ

rebirth of a self-sustaining conscience and the migratory experience find a way into this larger woven narrative that illustrates the evolution and current state of our cuisine. Within that beautifully complex spectrum of cultural connections and individual stories, we each create our personal interpretation of what this cuisine is. And of course, most of us have that key person in our lives who directly influenced our diet, the ingredients we believe to be ours, how we season our meals and the flavors that we associate with home.


In my life, that person is my grandma, which is curious because grandma Isabel wasn’t exactly the most sophisticated cook. She was a busy stylist in the Condado area back in the 50’s and 60’s, when it wasn’t considered a glamorous profession. Her life was practical, and so was her cooking. Her motto in life was that “there’s no reason to complicate things that don’t need to be complicated” and that also applied in the kitchen.

Real food, she would say, doesn’t come packed. It’s what you grow in a small plot of land or a tin can or what you get at the Plaza del Mercado. Isabel was a country girl and she grew up having to grow and find her own ingredients. An avocado, a sweet potato or a few cups of gandules could easily become the star of any soup, salad or main dish with a drizzle of olive oil and garlic. She would focus her energy into quickly transforming ingredients into a complete meal, without diluting the essence of those ingredients. What comes from the ground was particularly sacred to her. All you really need to enjoy them is a “good dose of hunger”. Needless to say, my grandma didn’t believe in canned items very much, unless you were talking about Rovira export soda crackers. 

Her childhood stories in barrio Canovanillas are my favorite. While the kids of my generation could always count on a pantry stocked with Chef Boyardee spaghetti, Ritz crackers and Cheese Whiz, my grandma had amazing hunting and survival stories. Forget about Chapulín Colorado! My grandma was a true heroine. Raised mostly by her dad in an agricultural sector north of the island, her family’s humble wood shack had no floor. Where the wall ended, there was dirt; her naked feet were always muddied. Yet, it wasn’t a sad childhood. At least, her memories were happy memories. The world back then was a very different one.


precision, securing a decent meal for all of their siblings. It was time to pluck the birds clean and season them with salt, pepper and garlic — the “gourmet” specialty of the household. Life could be deliciously simple if you fought for it.

While her dad worked, she and her brothers would go out to look for adventures free of parental supervision. The river was their personal pool; the massive centenary trees were their hideout. And nothing was better than sliding down the hills on gigantic yagua leaves. She never lacked anything. But of course, she would devour anything that was put on her plate. ("Comía con hambre"). Aside from snacking on fresh fruit from around the neighborhood, Isabel didn’t experience the abundance of food we take for granted today — which would somehow make ingredients "taste even better". Every fruit from the ground, every fish from the ocean, every bird from the sky was treasured. Perhaps that’s why among her most precious belongings, she had an artisanal slingshot made by her brother Cruz. Isabel and Cruz would spend hours patiently peeking out the window, waiting for a family of pigeons to rest on a clothesline. When least expected, they would aim and shoot with expert

Growing up with so many of these stories, you can probably understand why I couldn’t help to buy my very own slingshot at the corner hardware store.… not that I ever dared eating a wild pigeon in my lifetime! My mom, of course, wouldn’t allow it either. Life in San Juan in the 80s was worlds apart from my grandma’s. All I knew were microwaves and TV dinners and convenience, and just the idea of eating something remotely similar sounded pretty barbaric. At home, many of our weekly meals involved a little help from our friends Lipton, Campbell’s, Chef Boyardee and a number of prefabricated meals for parents working over 60 hours a week. Shortcuts were already standard, and even encouraged. All of the modern conveniences made me ask myself why would my grandma insist on growing gandules in the backyard when you could easily buy them at the store. Why spend the time to grow them, shell them, clean them and tenderize them? Her answer was always “we have to do it”. Isabel had migrated from the country to the city, became a working woman, adapted herself to a new world, but still couldn’t and wouldn’t disconnect herself from the ground.


Like Isabel’s story, there are many great ones on our island. There are authors, defenders and legacies. I find them by following local chefs or by visiting great local restaurants, like Santaella or Casita Blanca. I find them at the local farmer’s markets, farms and stores. I find them through the amazing Puerto Rican food bloggers living on and off the island. Even when we travel, I find my fellow countryman and their unique stories everywhere I go.

Whether it was in a small apartment or her house, she would always find a way to grow something. Nothing would give her more security, physical and financial stability like a little plot of land. She would say that regardless of the job you have, the amount of money you make or where you want to go in life, it’s that connection to the land and the food you choose to eat that’ll nourish everything you do. It's what keeps you balanced, focused, and grounded. Your dishes and their flavors should also come organically. If you’re missing an ingredient in a given season, it’s the perfect opportunity to try something different and create a new combination. Your diet evolves accordingly, and it becomes more interesting with the ingredients that make it to your table year after year.

Something good is happening, regardless of any obstacles that come our way. More than rice and beans, our cuisine has beautiful depth and meaning behind all of its ingredients and flavors. What better time than now to highlight everything it represents?... What’s your story?

That was basically my grandma’s culinary philosophy and it’s the one I decided to borrow.



There's no secret to an elegant charcuterie board. It requires very little preparation and it might actually be the best option when it comes to pleasing your guests. It all comes down to finding harmony between the elements that you put on your board.

Texture & Flavors

Showcase at least 3 types of meats and/or cheese. For example, a goat cheese, a manchego and a blue cheese. Or a salami, a prosciutto and a pâté. About 2 ounces per person is recommended.

Olives & Pickles

A vinegary element is always welcomed. Try pickled okra or peppers, different types of olives or marinated purple onions.

Crackers or Bread

Find options that pair well with your meat and cheeses. Crunchy bread for thick cheeses or water crackers for pâté.


Pairing your cheese with honey or marmalade is a popular choice, as well as grainy mustard, horseradish or crunchy salt for your meat.

Fruit & Nuts

Fresh fruit, dried cherries or walnuts are a nice contrast to enjoy between bites. They can also serve as garnish when putting together your board.



Holiday to-do list Make your life easier this holiday season with our stepby-step guide to a perfect dinner delebration.

The holidays are just a few weeks away! It’s time to get your game plan together to make this holiday as stress-free as possible for you and your family. Let’s begin!

At least 2 weeks before your gathering, you could… ____ 1. Consider the number of guests. Think about the type of dinner you’ll be having. Is this a small party or will you be hosting a big family? Make sure the number of people is manageable. Or, consider tip #2. ____ 2. Think about who’s cooking. If you’re hosting a large group of people, it is wise to delegate some of the responsibilities. ____ 3. Get inspiration. Start a Holiday Pinterest board if you haven’t already. Think about menu items, drinks, decorations, music choices and more.  ____ 4. Plan a menu and grocery list. Consider the portions you’ll be preparing for the number of guests. You can save some money by asking guests to take care of the wine, appetizers or desserts. ____ 5. Get started on decorations. Think about table arrangements, place cards, your front door, the cocktail bar, the living room area and guest rooms if you’re having guests sleep over.  ____ 6. Define your game plan. What’s happening before and after your meal? Think about cocktails, music choices, movies for the little ones and inflatable beds for those who drink a little too much. 

At least one week before your gathering,  you could… ____ 7. Purchase your turkey or meat. It could be challenging to find the right bird if you wait until the very last minute.


____ 8. Get your wine. Think red wine for meats and white wine for your turkey. A dessert wine would also be wise. ____10. Make sure you have the right serveware. Do you have enough large plates and dipping bowls to serve your food? Should you get a warming plate? To save money, you can also ask around to borrow these.

A day or two before your gathering, you could… ____11. Prep a few dishes ahead of time. Casseroles and gravies are some of those dishes that you can prep ahead of time and taste even better the following day. ____ 12. Decorate. Do not overestimate the time it takes to get the house clean and ready for guests. ____ 13. Season and brine. Make sure your turkey or meat starts to get infused with all of those lovely holiday flavors. Cover it well and place it in the fridge.

The morning of your gathering, you can… ____ 14. Warm up your oven and place your turkey. Give the turkey or meat enough time to cook properly. Do not rush things. ____ 15. Get your appetizers ready early and take a shower. Dress up! You can work on your side dishes after you’re ready and dressed. ____ 17. Prep your salad, sides, and desserts. While your turkey finishes cooking, get those side dishes ready. Ask your guests for a little help. ____ 18. Don’t stress out. Enjoy your guests, take lots of pictures, and have fun. If something goes wrong, delivery  is always an option.

-From Page 7: Guanimes Instructions Bring broth and coconut milk to a boil. Add butter and sugar. Mix in the cornmeal until smooth. Let it cool. Place a couple of tablespoons of the masa on the plantain leaves. Roll and tie on each end. Cut excess leaf so it fits in the steaming pot. Steam on medium heat with one cup of water for 35 minutes. Add more water if needed. Then, let the guanimes cool and serve with your favorite fish or meat stew.

Add the meat and incorporate it well into the mixture. Adjust the salt and add pepper. Cook until meat is fully cooked. Drain extra fat and let it rest. Use a round glass to cut the puff pastry into small disks. Place one as the base, fill with the meat mixture and place another disk on top. Seal the pastry by making indentations in the corners with a fork. Brush the pastries with a mixture of beaten egg and a splash of water. Preheat the oven at 350 degrees. Bake on lightly greased parchment paper for 20 minutes, depending on the size. Bake until golden. -From Page 9: Gelatin Dessert

-From Page 8: Pastelillos Instructions Sauté the onions, garlic, and peppers with a drizzle of olive oil. Add a sprinkle of salt.

Instructions Blend the milk, sugar and cream cheese in the blender. Heat the water with some of the pear juice from the can. Add gelatin and whisk.

Once translucent, add the apples, cilantro, pine nuts, sugar, butter, and cinnamon. Cover with a lid and cook for 5 minutes.

Mix gelatin blend with cheese blend. Place a little of the fruit in each mold. Add some of the mix and let it rest in the fridge for at least 2 hours.


Add peppers and garlic and cook for about 3 minutes. Add the meat and cook making sure there are no lumps. Season with salt and pepper to taste. Add the annatto, olives, vinegar, bay leaf, tomato paste, and water. Cook until it’s well incorporated and thickened.

-From Page 10: Besitos Instructions Combine all ingredients (preferably with your hands) and form small cookie balls. Bake in a preheated 350-degree oven for 14 minutes. Then, turn off the oven and keep them inside for another 5 minutes. Let them cool and serve with coffee.

Grease the loaf pan with olive oil and place the first layer of plantain slices. Add the meat, the green beans and half of the cheese. Cover with a second layer of plantain slices. Scramble the egg with a drop of water and pour on top of the pastelón, making sure it goes to the edges. Add the rest of the cheese. Bake in a 350 degree preheated oven for 35 minutes. Let it rest for at least 10 minutes before serving.

-From Page 11: Pastelón Instructions If you’re using the 9x5 Inch loaf pan to cook your pastelón, cut 5inch plantain pieces. Then, sliced them thinly. (You’ll get 2-3 sliced per plantain piece) Fry the plantain slices with a drop of olive oil, until golden. Set aside. To prepare the filling, sauté the onions with olive oil until translucent.



The holidays are here! Coquito 2 Cans evaporated milk 1 Can coconut milk 1 Can coconut cream ½ Cup condensed milk 1 ½ Cups of coconut rum 1 Pinch of cinnamon ½ Teaspoon vanilla extract Just mix the ingredients and serve chilled

Passion Fruit Mojito 1 oz lime juice 3 oz passion fruit juice 2-3 oz club soda 1 ½ oz white rum 5 mint leaves (extra for garnish) 1 Tablespoon sugar Muddle mint leaves with sugar and lime juice. Stir in the juice, club soda, rum, and ice.

Island Sangría 1 Bottle of Gato Negro’s Merlot 1/2 Cup of pineapple juice 1/2 Cup of orange juice 1/2 Cup of grape juice ½ Cup of Sparkling Water Mix all ingredients. Adjust to taste. Chill in the fridge and serve with ice.   


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Kimchi and Beans Holiday 2018  

Kimchi and Beans' holiday 2018 Magazine highlighting seasonal recipes, our latest trips and fun traditions in the US and around the world.

Kimchi and Beans Holiday 2018  

Kimchi and Beans' holiday 2018 Magazine highlighting seasonal recipes, our latest trips and fun traditions in the US and around the world.