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Guatemalan Desert Rellenitos de Platano

This little treat that is a Guatemalan favorite will knock your socks off. It is a combination of mashed cooked plantains with sugar and cinnamon and thick black beans. These two together are a perfect match to make this sweet desert.

This recipe makes 10 to 13 Rellenitos

3 ripe plantains
1/3 - ½ cup sugar, if needed
1 teaspoon true cinnamon
½ - ¾ cup black beans
flour, for dusting
sugar for rolling
vegetable cooking oil for frying

1st thing, when you go shopping or picking your plantains make sure you get real riped plantains. This will make things easier when preparing this dish. Now peel the plantains and cook in water to cover for about 15 minutes or tender. If plantains that are ripe and not green you may not need any added sugar. If the plantain mixture is soft, do not add sugar. Add in the cinnamon and mix well. If the mixture is warm or hot refrigerate till cool.

Now cook your beans. You want to achieve a pasty consistency. If they are runny and not pasty add more beans to the mix.

Have the oil in a frying pan and turn on the heat. Now take a scoop of the plantain mixture in the palm of your hand. About a ¼ cup. Take a spoon and make a indentation in the mixture in your hand. Now take about 2 teaspoons of the black bean mixture and put in this indentation of plantains. Now encase the bean mixture with the mixture of plantains in the palm of hand and make like a baseball so no bean mixture is showing. Roll the relleno in flour and set aside till you have 10 -13 of these made.

Once the oil is hot cook (fry) 4 at a time. It will take about 6 to 10 minutes to achieve a golden brown color. Turn them as needed and make sure they do not sit and burn. Once the color is achieved take out of oil and towel dry. Then roll in granulated sugar or confectioner sugar.

Now repeat till all are cooked.