Rellenitos

Ingredients

Quantities for 6 servings.

• 6 piece Ripe plantains, black-skinned
• 300 g Black beans, cooked
• 120 g Sugar
• 80 g Dark chocolate
• 1 tsp Cinnamon
• 0.5 tsp Ground cloves
• 60 g Flour
• 800 ml Oil for frying
• 40 g Icing sugar, to serve
• 150 ml Soured cream, to serve
• 1 pinch Salt

Method

1. Boil the plantains in their skins for twenty minutes, until completely soft.
2. Peel them hot and mash them into a smooth purée with a pinch of salt and the flour.
3. Chill the purée for half an hour; warm, it will not hold as balls.
4. Mash the cooked beans and reduce them with the sugar, cinnamon and cloves to a thick paste.
5. Stir the chocolate into the hot bean paste and cool it completely.
6. Flatten a piece of purée on your palm, add the bean filling and seal it into a firm ball.
7. Fry at 170 °C for three minutes, to a browned crust, and serve with icing sugar and soured cream.