Rellenitos de Plátano

Step by stepInstructions

1. Simmer the plantains in their skins in water for 25 minutes, until very soft; drain, cool slightly, peel, and mash into a smooth paste, adding a pinch of salt.
2. Mash the black beans, then cook them in a saucepan with the lard, sugar, and cinnamon, stirring, until thick and slightly shiny, about 10 minutes.
3. Take a handful of plantain paste, flatten it in your palm, place a spoonful of bean filling in the center, and shape it into a plump oval, sealing the filling completely.
4. Fry the rellenitos in hot oil over medium heat, turning, until deep golden brown and crisp on all sides, about 3 minutes per side.
5. Drain on paper towels and dust generously with sugar and a little cinnamon; serve warm.