Coconut-Braised Plantains with Black Beans

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet plantains simmered in creamy coconut milk with earthy black beans and aromatic spices. This East African-inspired vegetarian recipe, ready in about 45 minutes, pairs ripe plantains, coconut milk, 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.

Prep: 20 min Cook: 25 min Serves 4 East African cuisine 320 cal/serving

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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

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

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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.