Rellenitos de Platano

(Served at Dona Luisa's Restaurant in Antigua)

INGREDIENTS:
3 Plantains, not very ripe
1 cinnamon stick
1 1/2 cups fried black beans
2 ounces sugar
3 tbsp cooked cornmeal (polenta)
oil
 

DIRECTIONS:
Wash the plantains and cut each into 5 to 6 pieces.  Cook them in a small amount of water together with the cinnamon stick.  Peel them and mash tem or put them through a sieve, adding the cornnmeal.  With this dough make pancakes 4 inches in diameter, not very thin, put some black beans in the middle and fold them over.

Heat oil in a skillet and fry the rellenitos.  Serve them with a little sugar on top.