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1
Preheat the oven to 350 degrees.
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2
Cut a lengthwise slit in each plantain and set it on a baking sheet.
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3
Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes, Set aside to cool.
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4
Meanwhile, make the stuffing: Finely dice the poblano chile.
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5
Combine with beans, scallions,, cheeses, and pepper in a mixing bowl and stir to combine.
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6
The stuffing can be made up to a day in advance and reserved in the refrigerator.
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7
Make the sough in a food processor or in a mixer with a paddle attachment: Peel, trim and discard any tough ends from the plantains.
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8
Combine the plantains, banana and salt and pulse until a smooth puree is formed, or mix until just blended.
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9
Be careful not to overwork the dough, or it will become too starchy.
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10
Wrap in plastic and chill about 2 hours.
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11
To assemble the empanadas, roll 2 tablespoons of the dough lightly between your palms to form a ball.
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12
Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center.
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13
Place another small bag over the dough and press to form a 3 1/2-inch circle.
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14
(If you do not have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking).
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15
Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal.
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16
Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day.
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17
(Stuffed empanadas can also be frozen).
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18
To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat.
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19
Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or until dark brown all over.
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20
(If they darken too quickly, as they may if very ripe plantains were used, lower the flame slightly).
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21
Drain on paper towels.
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22
Serve hot with Crema, Creme Fraiche or sour cream for dipping.
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23
In large pot place beans and water and bring to a boil.
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24
Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in center.
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25
Crush the beans in their liquid with the potato masher or the back of a wooden spoon.
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26
In a large saucepan heat lard or oil over medium heat.
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27
Stir frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes cooking time.
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28
Serve immediately.
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29
Refried beans can be kept in the refrigerator 3 - 4 days and reheated in a covered casserole in a 350 degree oven.
