Plantain Rellenitos
By: Carrie Barr
Published: Friday, December 4, 2009 - 11:50pm

Ingredients




6 Plantains
16 ounces Refried Black Beans
1 tablespoon White Sugar
1 teaspoon Salt
1 quart Oil for frying

Preparation

1 Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash. 2 In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat. 3 To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball. 4 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.