Central America: Guatemala: Guatemalan Rellenos de Platano (Stuffed Plantains with Beans)
INGREDIENTS:
6 plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 quart oil for frying
INSTRUCTIONS:
Heat refried beans in a small saucepan over low heat. Stir in sugar and salt. Remove from heat.
Form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of bean mixture in the middle; then mold the sides of plantain around beans, making an egg-shaped ball.
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 oil.
Fry rellenitos in hot oil until browned. Drain on paper towels.
NOTES:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.