Plantain Rellenitos was our choice of dessert for Guatemalan week. And since it has both bananas and beans, it can almost be considered healthy! Just kidding. They were very rich but tasty.
4 ripe plantains (we used bananas and cut down the sugar content)
1 c. of refried bean
⅓ c. sugar (since we used banana’s, we cut this down to 1/8 c. sugar)
2 t. cinnamon
a pinch of cayenne pepper
1 to 2 Tb. flour (if needed)
- With peel still on the plantains, cut in half horizontally. Then cut a line through the peels vertically. Put this in boiling water for 15 minutes.
- Take out of the water, cool down and peel. (Save some water for later, just in case.)
- Mash to make a dough. Add flour if it’s too runny and water if too stiff. Set aside for later.
- Heat refried beans with 1/3 c. water. Add sugar, cinnamon and cayenne. Stir for a minute or two and set aside.
- Separate the plantain mixture into 10 balls. form a 3 inch circle with the dough and put 1-2 t of bean mix in the center. Fold it together keeping the beans all on the inside.
- Heat an inch of oil in a pan. Add the plantain rellenitos. fry for 3 minutes on each side at medium heat.
- Take out and sit on a paper towel to soak up extra oil.