Tostones are traditionally Latin American, made by cooking green plantains until soft, then smashing them and frying until crispy. They are served in many different ways: with a ceviche topping, by themselves with a dipping sauce, shaped into cups and filled, etc. I thought it would be fun to make a sauce out of white beans, chorizo sausage, and tomatoes sauteed in sazon-seasoned butter and layer it over the tostones. We weren’t sure what to call it, so we named it Tostones Con Cosas, which simply means ‘tostones with stuff’.