Coconut-Braised Plantains with Black Beans
Sweet plantains simmered in creamy coconut milk with earthy black beans and aromatic spices. This east african-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium ripe plantains, coconut milk, (15 oz, drained and rinsed) black beans 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
- 4 medium ripe plantains
- 1 cup coconut milk
- 1 can (15 oz, drained and rinsed) black beans
- 1 medium, finely diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Slice 4 medium ripe plantains into 1/2-inch thick rounds and pat dry with paper towels.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent, then stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly, then stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp salt.
- Step 4: Add 1 cup coconut milk and 1 can (15 oz) drained black beans, stirring to combine. Bring to a gentle simmer, then add the plantain slices, pressing them slightly into the liquid.
- Step 5: Cover and simmer for 20 minutes, stirring occasionally, until plantains are tender and sauce has thickened slightly. Sprinkle with 2 tbsp chopped fresh cilantro before serving.
Frequently asked questions
How long does Coconut-Braised Plantains with Black Beans take to make?
Total time is about 45 minutes (20 min prep + 25 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 Coconut-Braised Plantains 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 medium ripe plantains from drying out.
Can I substitute ingredients in Coconut-Braised Plantains 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 Coconut-Braised Plantains 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.
Is Coconut-Braised Plantains with Black Beans 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
- ★★★★★
So easy and delicious! The plantains were perfectly tender.
- ★★★★★
Perfect balance of coconut and black beans. Made it for my vegetarian friends and they were impressed.
- ★★★★★
This was a hit at my family dinner! My kids loved the sweet plantains with the savory beans.
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