Cut plantains into 3-inch cubes and boil with 1 cinnamon stick for about 10 minutes.
While plantains are cooking make black bean filling. First, drain the black beans and adds them into a blender to make a thick puree without adding water. (You can add water and make it a thin paste if you want, then you have to cook them until it becomes a thick paste)
Heat a skillet and add a thick puree of black beans, sugar, ¼ teaspoon cinnamon, and cocoa powder, and heat until everything combines well to form a thick paste and set aside.
Once the plantains are cool enough to touch remove the central vein with black spots and mash it into a thick paste.
Make 9 lemon-sized balls from the mashed plantains. Similarly, make 9 black bean filling balls which are smaller than the plantain dough balls.
Brush the palm with olive oil press on plantain dough into a thick circle and place the black bean filling inside and gradually cover them to form an egg-shaped ball and set aside.
Heat peanut oil in a skillet and then carefully add prepared stuffed plantains and cook until it becomes golden brown color. You need to flip in between to ensure uniform cooking.
Once it is cooked remove it from the oil and drain excess oil in kitchen tissue and enjoy as such, or dusted with powdered sugar, sugar, or honey on top.
