Braised Plantain and Pork with Black Beans
Tender pork shoulder braised with caramelized plantains and black beans in a savory herb-infused broth. This puerto rican-inspired one pot ready in about 110 minutes pairs pork shoulder, ripe plantains, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
- 1.5 pounds pork shoulder
- 3 medium, sliced 1/2-inch thick ripe plantains
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup, chopped onion
- 4 cloves, minced garlic
- 1/2 cup, chopped tomato
- 1/4 cup, chopped green bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a Dutch oven over medium-high. Season pork shoulder with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown on all sides for 5-7 minutes, then remove and set aside.
- Step 2: Add chopped onion, garlic, tomato, and green bell pepper to pot. Sauté for 5 minutes until softened. Stir in 1 teaspoon cumin and 1 teaspoon dried oregano.
- Step 3: Return pork to pot, add 1 cup chicken broth, and bring to a simmer. Cover and reduce heat to low. Simmer for 90 minutes until pork is fork-tender.
- Step 4: While pork cooks, heat a skillet with 1 tablespoon oil. Fry plantain slices for 3-4 minutes per side until golden and caramelized. Set aside.
- Step 5: After pork is done, add drained black beans to pot and simmer uncovered for 10 minutes. Serve pork with plantains and beans, spooning broth over top.
Frequently asked questions
How long does Braised Plantain and Pork with Black Beans take to make?
Total time is about 110 minutes (20 min prep + 90 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 Braised Plantain and Pork with Black Beans?
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 pork shoulder from drying out.
Can I substitute ingredients in Braised Plantain and Pork with Black Beans?
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 Braised Plantain and Pork with Black Beans 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.
What goes well with Braised Plantain and Pork with Black Beans?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Simple and delicious.
