- 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 love to post recipes of traditional dishes from my home country of Guatemala. If you have any suggestions or would like a specific Guatemalan recipe let me know in the comments section.