Plantains Stuffed with Beans
Rellenos de Plátanos MachosStarchy "cooking bananas," plantains, or plátanos machos, are used extensively in the southern coastal regions of Mexico. In the states of Tabasco and Veracruz, we ate plantains in some form almost every day. Serve these little patties as a first course or side dish. For this recipe, the plantains are not yet ripe, and still firm to the touch. The skins should be partly yellow and mottled with a little brown.
Ingredients
Makes 12 small patties
- 2 plantains peeled and sliced crosswise in 2-inch pieces
- 1 large egg beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 cup Basic Refried Beans or canned
- Vegetable Oil for frying
- 1½ cups shredded lettuce
- ½ cup Mexican crema or sour cream
Instructions
- Put the plantain pieces in a medium pan and add hot water to cover.
- Bring to a boil and cook, partially covered, until tender, about 10 minutes.
- Drain and cool.
- When cool, purée in a food processor.
- Add the beaten egg, flour, and salt.
- Pulse 3 to 4 times to blend.
- If the mixture is sticky, add a little more flour.
- Form the mixture into 12 balls.
- With a thumb, poke a hole and fill each ball with about 2 teaspoons refried beans.
- Mold the batter to enclose the beans into fat cigar shaped patties.
- Heat oil to a depth of about 1-inch over medium heat in a medium nonstick skillet until it shimmers.
- Fry the patties, turning once, until golden brown on both sides.
Notes / Tips / Wine Advice:
Serve hot on a bed of lettuce and top with a dollop of crema.