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Loading...This beloved Guatemalan street treat wraps a warmly spiced black bean paste inside a tender sweet plantain shell, then fries the patties until golden and dusts them with sugar. The combination of ripe plantain sweetness with the molasses-like bean filling is uniquely Central American and utterly addictive. Serve them warm with a cup of coffee for an authentic taste of Guatemala.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield8 patties (4 servings)
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 18 gFat
- 4 gSaturated Fat
- 92 gCarbs
- 7 gFiber
- 48 gSugar
- 6 gProtein
- 180 mgSodium
- 760 mgPotassium
- 55 mgCalcium
- 2.4 mgIron
- 24 mgVitamin C
- 190 mcgVitamin A
Ingredients
For the plantain dough
- 4 very ripe plantains (skins yellow with black spots)
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
For the sweet black bean filling
- 1 cup cooked black beans, drained (about 1/2 cup dried)
- 1/3 cup packed brown sugar
- 1/4 cup water
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
For frying and finishing
- 1 cup vegetable or canola oil for frying
- 1/4 cup granulated sugar for dusting
- Optional: 2 tbsp toasted sesame seeds for garnish
Directions
- Place the unpeeled plantains in a large pot, cover with cold water, and bring to a boil over high heat. Reduce to medium and simmer for 20 to 25 minutes until the plantains are very tender when pierced with a knife.
- While the plantains cook, prepare the filling: combine the drained black beans, brown sugar, water, cinnamon, and cloves in a small saucepan over medium heat. Cook for 8 to 10 minutes, mashing continuously with a potato masher or fork until the mixture becomes a thick, jam-like paste. Stir in the vanilla and set aside to cool.
- Drain the plantains and let them cool just until you can handle them. Slice lengthwise through the peel and remove it; the skins should slip off easily. Transfer the soft flesh to a mixing bowl.
- Add the butter, cinnamon, and salt to the warm plantains and mash with a potato masher until smooth and uniform. Allow the mixture to cool until comfortable to handle, about 10 minutes.
- Scoop about 1/3 cup of the plantain mixture and flatten it into a 4-inch disc in the palm of your hand. Place 1 to 2 tablespoons of the cooled bean filling in the center.
- Carefully fold the plantain around the filling, pinching the edges to seal completely, then shape into a smooth oval patty about 3 inches long. Repeat with the remaining mixture to make 8 patties.
- Heat the oil in a deep heavy skillet to 350°F (175°C). Fry the patties in batches of 3 to 4, turning once, for 2 to 3 minutes per side until deeply golden brown and crisp.
- Transfer the fried patties to a paper towel–lined plate to drain for 1 minute, then immediately dust both sides generously with granulated sugar.
- Arrange the warm patties on a platter, sprinkle with toasted sesame seeds if using, and serve right away while the outside is crisp and the filling is warm and gooey.
Cook’s Notes
- Use very ripe plantains with heavily black-spotted skins; underripe plantains will be starchy and hard to mash.
- Test the oil temperature with a small piece of plantain dough; it should sizzle immediately and turn golden in about 1 minute.
- Do not overfill the patties or the seam may split while frying, causing the bean filling to leak into the oil.
- For a lighter version, brush the shaped patties with melted butter and bake at 375°F (190°C) for 15 to 18 minutes, turning once, instead of frying.
- Serve with a dollop of thick crema, a scoop of vanilla ice cream, or a drizzle of sweetened condensed milk for an indulgent dessert presentation.
