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.
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
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.