Guatemalan Rellenitos de Platano are fried plantains stuffed with sweetened black beans. These little morsels of goodness are then sprinkled with some powdered sugar and dipped in cream. These are best enjoyed hot and we had them with a cup of Guatemalan coffee however they would also make a lovely snack or appetizer as well. The trick to these is the plantain needs to be very ripe, the black ones are best. They have a different flavor and texture than the green or yellow ones. Another trick is to cut them in pieces and cook them with the skin on, they are very easy to peel and mash that way. Enjoy!
Guatemalan Rellenitos de Platano
Servings 12 rellenitos
- 6 plantains black ones cut into chunks
- 1 canela stick cinnamon
- 1 can refried black beans
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 quart oil for frying
- Place the cut plantains in water to cover in a large pot along with a canela stick. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain, remove peel and mash.
- In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
- To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
- Heat oil in a deep-fryer or large skillet to 375 degrees F.
- Fry rellenitos in oil until browned.
- Drain on paper towels.
- Sprinkle with powdered sugar and serve warm with cream