Black Bean and Plantain Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty Cuban-inspired stew blending tender black beans, sweet plantains, and aromatic spices, served with a side of rice for a complete meal. This Cuban-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs canned black beans, ripe plantains, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cups (drained and rinsed) canned black beans
• 2 (peeled and sliced into 1/2-inch pieces) ripe plantains
• 1 (medium, diced) onion
• 1 (diced) green bell pepper
• 2 cloves (minced) garlic
• 1 tbsp tomato paste
• 1 cup coconut milk
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp olive oil
• 1 tsp salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in tomato paste, cumin, and oregano. Cook for 1 minute. Add black beans, plantains, and 2 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes until the beans are tender.
3. Step 3: Stir in coconut milk and 1/2 tsp salt. Simmer for 10 minutes until the stew thickens and the plantains are tender. Serve with steamed white rice and a sprinkle of cilantro.