There is a story behind this recipe. I usually buy plantains from Wal-Mart, if it is not ripe I make banana chips with it, if ripe then I make plantains fritters /pazham poriplantains fritters /pazham pori. When I was checking out, the cashier asked me where I am from. I told him from India, and he further asked what I would do with this plantain? And I replied I make fritters with it. Then he asked how you make it. It told him about batter frying the ripe plantains. Then he told me that they too make plantains fritters which are called Rellenitos stuffed with black beans. You have to try it. I asked him to write it down the name. He even wrote it on a paper that it is Relleniots and also told me to buy canned black beans from the store.
After coming back I checked with Mr. Google. I came to know that it is a Guatemalan recipe and that they use refried black beans. Since I bought the canned black beans, I decide to try with it. While checking the videos in the YouTube I came to know that they also add cocoa powder to black beans. I intrigued by this recipe because in my home town Kerala, especially in northern part we have similar dish called unnakaya which stuffed plantains with egg, coconut , cashew nuts and raisins. I never thought a dish from Kerala, India which 16967 km (10542 miles or 9161 nautical miles) to Guatemala looks similar and even cooked in a similar fashion.
I also read that Rellenitos are a famous street food in Guatemala. If you want to call them dessert you can. This dish is made with sweet mashed plantains stuffed with a mixture of refried beans, chocolate, and cinnamon. The assembled egg-shaped balls are deep-fried, and then served with either powdered sugar or honey on top. You can make this dish less than 30 minutes. First boil the plantains with cinnamon stick. While plantains are boiling make the stuffing, then make the plantain dough and stuff with black bean cocoa powder dough and deep fry.
I removed the central black dots from the plantains once it is boiled, you can do it or skip it. I think removing it makes it more pretty. Also make sure to use medium flame other plantains get burned easily. You can roll it in sugar or dust them with sugar once it is fried. I didn’t do it, as I found the sweetness from the plantain itself is enough. If you like plantains then give it a try this easy delicious dish. I have to find that cashier next time and tell him that I made it and it was delicious also thank him for introducing an amazing dish.
Delicious plantains stuffed with black beans and cocoa powder which lightly sweetened great dessert from the Guatemala.
- 2 big plantains
- 1 can of black beans
- ½ tablespoon cocoa powder
- 2 tablespoon sugar
- ¼ teaspoon cinnamon
- 1 cinnamon stick
- Peanut oil for frying
- 2 cup water for boiling
- Olive oil for greasing
Cut plantains into 3 inch cubes and boil with 1 cinnamon stick for about 10 minutes.
While plantains are cooking make black bean filling. First drain the black beans and adds it in blender to make a thick puree without adding water. (You can add water and make it thin paste if you want, then you have to cook them until it becomes thick paste)
Heat a skillet and add thick puree of black beans, sugar, ¼ teaspoon cinnamon, cocoa powder and heat until everything combines well to form a thick paste and set aside.
Once the plantains are cool enough to touch remove the central vein with black spots and mash it into thick paste.
Make 9 lemon sized balls from the mashed plantains. Similarly make 9 black bean filling balls which is smaller than the plantain dough balls.
Brush the palm with olive oil press on plantain dough into thick circle and place the black bean filling inside and gradually cover them to form an egg shaped balls and set aside.
Heat peanut oil in skillet and then carefully add prepared stuffed plantains and cook until it becomes golden brown color. You need to flip in between to ensure uniform cooking.
Once it is cooked remove from the oil and drains excess oil in kitchen tissue and enjoy as such, or dusted with powdered sugar, sugar or honey on top.
In pot boil the cut pieces of plantains along with cinnamon stick for about 15 minutes.
while plantains boiling make stuffing.
Drain the black beans and make puree without adding water.
Then transfer the black bean puree into skillet and heat with cocoa powder, cinnamon and sugar.
cook until everything mix together and form a thick mass .
Once the plantains are boiled remove the skin and center vein .
Mash well form a thick dough and divide it into 9 lemon sized balls like this.
Also make small balls out of the black bean -cocoa dough.
when you are ready to assemble. spread your palm or plate with olive oil and spread the plantain balls like this.
Then place the black beans filling in the center.
Cover gradually like this and form egg shaped balls.
Heat oil in skillet in medium flame. when it heated.
Place the stuffed plantains carefully in the oil like this make sure not to overcrowd them.
When one side is cooked flip the other side and continue to cook until it becomes golden brown.
Drain them into a kitchen tissue to remove the excess oil and enjoy with a cup of coffee.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.