Rellenitos de platano /Plantains stuffed with black beans
Delicious plantains stuffed with black beans and cocoa powder which lightly sweetened great dessert from the Guatemala.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!