Sautéed Ripe Plantains

The hardest part of making these beauties is waiting for the plantains to turn black, though if you live in a neighborhood with a Latin market, you can probably buy them that way. Otherwise, buy the ripest (yellowest, with spots of black) plantains you can find and let them sit on your counter until they have turned black with no traces of yellow. To peel, cut off the tips, then cut crosswise into thirds; make a slit in the skin of each piece, then remove the skin.

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