Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           coarsely chopped pecans -- or pine nuts
   2                    ripe plantains -- , peeled and sliced
   4      cups          chicken stock
   1      tablespoon    olive oil
   2                    scallions -- green part only,
                        -- chopped
   3                    garlic -- , minced
                        Salt and freshly ground black pepper -- to taste

Preparation:

Preheat the broiler. Spread pecans or pine nuts on baking sheet and broil for 1 to 1 1/2 minutes, or until fragrant, stirring once. Set aside. In a large saucepan, combine plantains and stock and bring to a boil. Boil for 10 to 15 minutes, or until plantains are very tender. Drain the plantains, reserving the liquid. In a large skillet, heat oil over medium heat. Add scallions and garlic and saut‚ for 30 seconds, or until fragrant but not brown. Add the reserved plantains and mash with a potato masher, adding 3/4 to 1 cup of the reserved stock, as needed, until puree has the consistency of mashed potatoes. Stirring the toasted pecans or pine nuts and season with salt and pepper.