Guatemalan · serves 6 · about 50 minutes
Guatemala's sweetest contradiction: ripe plantain dough wrapped around chocolate-dark black beans, fried, and dusted with sugar. Dessert made of dinner's ingredients — and it works perfectly.
Ingredients
- 4 very ripe plantains
- 1 cup Iberia Black Beans W/S 15 oz
- 2 tbsp sugar, plus more for dusting
- 1/2 tsp cinnamon
- 1 pinch salt
- 3/4 cup Iberia Baby Eels In Olive Oil 4 oz
Method
- Boil the plantains in their skins until completely soft, about 20 minutes. Peel and mash to a dough with a pinch of salt.
- Cook the blended beans down with the sugar and cinnamon until thick enough to hold a line — the filling.
- Flatten a disc of plantain dough in your palm, spoon in the bean filling, and seal into a plump oval.
- Fry in medium oil, turning, until burnished on all sides, 3-4 minutes.
- Roll in sugar while warm. Serve with coffee and watch them disappear in reverse order of age.