- 6 ripe plantains, peeled and broken into chunks
- 1 (16 ounce) can refried black beans
- 1 cup of sugar
- 1 teaspoon salt
- 1 quart oil for frying
- Place plantains in 6 cups of water. Bring to a boil, cover and simmer until tender (bout 15 minutes.) Reserve some of the water.
- Drain plantains, mash until you get a smooth consistency. Make sure the mixture is moist. If needed add a little of the reserved water.
- In a small saucepan over low heat, heat the refried beans. Stir in the sugar. Remove from heat.
- To make the rellenitos, form a palm-sized ball of mashed plantain; 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. Fry rellenitos in oil until browned. Drain on paper towels.
- Drizzle with sugar, confectioner’s sugar, condensed milk or honey. You can also serve them with a dollop of sour cream on the side.
I post recipes that are either typical dishes from my home country of Guatemala, recipes from other Latin American countries or interesting and fun recipes with ingredients that give them some sabor Latino. If you have any suggestions or would like a specific guatemalan recipe let me know in the comments section.