Banco Popular's Plantain & Bean Stew
A hearty vegetarian stew with tender plantains, black beans, and aromatic vegetables simmered in a savory tomato broth with a hint of thyme. This mexican-inspired one pot (vegetarian) ready in about 50 minutes pairs olive oil, diced yellow onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1, diced yellow onion
- 2, diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1, diced red bell pepper
- 1 can (15 oz), drained black beans
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2, peeled and sliced 1/2 inch thick ripe plantains
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, and cook 5 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 1 diced red bell pepper, and cook 2 minutes until fragrant. Stir in 1 can (15 oz) drained black beans, 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, 1 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Bring to a simmer, then add 2 sliced plantains (peeled and cut 1/2 inch thick). Reduce heat to low, cover, and simmer 25 minutes until plantains are tender.
- Step 4: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Banco Popular's Plantain & Bean Stew take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Banco Popular's Plantain & Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Banco Popular's Plantain & Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Banco Popular's Plantain & Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Banco Popular's Plantain & Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
