Ingredients
Original recipe: 8 filled ovals; 2 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 700 gpeeled ripe plantains, cut into thick pieces
- 1500 mlwater for boiling
- 1 eachcinnamon stick
- 240 gcanned black beans, drained and rinsed
- 60 gsugar, divided
- 1 tbspunsweetened cocoa powder
- ½ tspground cinnamon
- ⅛ tspsalt
- 30 mlwater for bean filling
- 3 tbspneutral oil
Make it
- Bring the boiling water and cinnamon stick to a boil. Add plantain pieces and simmer for 12–15 minutes until tender. Drain thoroughly, discard the cinnamon stick and mash the plantain; cool for 10 minutes so the mash is firm enough to shape.
- While the plantain cooks, mash the black beans until smooth. Put in a small pan with 40 g sugar, cocoa, ground cinnamon, salt and filling water. Cook over medium-low for 5–6 minutes, stirring, until thick enough to hold its shape; cool slightly.
- Divide the plantain mash into eight portions. Flatten each in your palm, add one-eighth of the bean filling and close the plantain around it, shaping a sealed oval with no exposed filling.
- Heat the oil in a nonstick pan over medium heat. Fry the ovals in two batches for 3–4 minutes per side until golden and hot throughout, turning carefully.
- Drain briefly on paper, sprinkle with the remaining sugar and serve two warm rellenitos per person.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.