Black Bean and Plantain Stew
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 soups (vegetarian) ready in about 55 minutes pairs (drained and rinsed) canned black beans, (medium, diced) onion, (diced) green bell pepper 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Black Bean and Plantain Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Black Bean and Plantain 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 (medium, diced) onion from drying out.
Can I substitute ingredients in Black Bean and Plantain 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 Black Bean and Plantain 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 Black Bean and Plantain 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
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Very good for a 40-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
