Rellenitos – plantain with sweet bean filling

Ingredients

• 4 ripe plantains
• 250 g cooked black beans, drained
• 50 g sugar
• 1 tbsp cocoa
• ½ tsp ground cinnamon
• 1 pinch salt
• 2 tbsp plain flour if needed
• 5 dl neutral oil for deep-frying
• 1 tbsp sugar for sprinkling

Method

1. 1Cut unpeeled plantains into large pieces and boil in water for 15–20 minutes until tender. Drain, peel and mash. Cool completely.
2. 2Blend beans with sugar, cocoa, cinnamon and salt until smooth. Cook in a small pan, stirring, for 5 minutes until firm, then cool.
3. 3Divide plantain mash into ten. Mix in a little flour only if too soft to shape. Flatten pieces, fill with bean paste and seal into oval croquettes.
4. 4Deep-fry in oil at 170 °C for 3–4 minutes until golden, in small batches. Drain on kitchen paper.
5. 5Sprinkle with sugar and serve warm.