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Desserts

Rellenitos de Plátano (Sweet Plantain and Black Bean Fritters)

The Quirky Foodster Team

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Ingredients

  • 6 very (6 plantains) ripe plantains
  • 300 g (10.5 oz) cooked black beans, drained
  • 80 g (6 tbsp) sugar
  • 1/2 tsp (1/2 tsp) ground cinnamon
  • 250 ml (1 cup) vegetable oil, for frying
  • 30 g (2 tbsp) granulated sugar, for coating

Method

  1. Boil the whole plantains, skins on, for 20-25 minutes until very soft, then peel and mash while warm.
  2. Blend or mash the black beans with sugar and cinnamon until smooth, then cook in a dry pan over low heat for 5 minutes to thicken slightly. Let cool.
  3. Take a portion of mashed plantain, flatten it in your palm, and place a spoonful of the sweetened bean filling in the centre.
  4. Fold the plantain around the filling and shape into a smooth oval, ensuring the filling is fully enclosed.
  5. Heat oil in a frying pan and fry the rellenitos until golden brown on all sides, about 3-4 minutes per side.
  6. Drain on paper towels and roll in granulated sugar while still warm.

Introduction: Rellenitos are a beloved Guatemalan sweet, pairing ripe mashed plantain with a sweetened black bean filling — a striking combination of savoury legume and sweet fruit that surprises first-time tasters but is a cherished afternoon treat nationwide.

Cultural Background: Rellenitos are a beloved Guatemalan sweet, pairing ripe mashed plantain with a sweetened black bean filling — a striking combination of savoury legume and sweet fruit that surprises first-time tasters but is a cherished afternoon treat nationwide.

Tips: Wetting your hands slightly makes shaping the sticky plantain dough much easier.

Variations: Some versions add a few chocolate chips to the bean filling for a modern twist.

Storage: Refrigerate up to 2 days in an airtight container.

Reheating: Reheat in a warm oven at 160°C (325°F) for 8-10 minutes to re-crisp.

Nutrition: Approx. 260 kcal, 4 g protein, 10 g fat, 40 g carbohydrate per serving.

FAQs:

Q: Can I bake rellenitos instead of frying?

A: Yes, bake at 200°C (400°F) for about 20 minutes, turning once, though texture will be softer.

Q: What plantains work best?

A: Very ripe, black-spotted plantains give the necessary sweetness and soft texture.

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