ripe plantains (black skins) - (peeled and sliced into 1/8-inch-thin rounds)
frozen lengthwise-cut string beans - thawed and well drained
Heat the 3 tablespoons of oil in large skillet over medium heat and sauté onion, garlic, bell pepper, cilantro, and annatto for 1 minute while stirring.
Add beef and sauté for several minutes on all sides until well browned. Stir in the salt, black pepper, oregano, and cumin; cook for another minute.
Stir in capers, olives, raisins, pimientos, and tomato sauce; cook for another 2 minutes while stirring.
Remove from heat and allow cooling. Heat 2 cups of oil in large skillet, fry plantain rounds in batches for 1-minute sides, until lightly browned. Drain onto paper towels.
Layer the bottom and sides of a 9-inch loaf pan or square casserole dish with the plantain rounds, slightly overlapping the edges to cover as much surface as possible.
Gently brush the plantain lining with the beaten eggs. Place half seasoned meat on top of the plantains, spreading it evenly.
Add an even layer of half the string beans, and then add another layer of plantain rounds. Brush with the beaten eggs. Repeat the layering process. Finish with a layer of plantain rounds, then brush with the beaten eggs.
Bake in preheated oven for 350°F: 25 to 30 minutes until surface has browned. Allow to cool for 20 minutes, run a knife blade along the inside edges of the casserole to loosen.
Place a large serving plate on top, then carefully invert onto the plate.
Cut into squares, as with lasagna, and serve hot. Makes 4 to 5 servings.
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