Crispy Plantain and Spiced Bean Stew
A hearty African-inspired stew combining fried plantains and spiced black beans simmered in a rich tomato broth. This African-inspired vegetarian recipe, ready in about 45 minutes, pairs ripe plantains, black beans (cooked), vegetable oil 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 large ripe plantains
- 2 cups black beans (cooked)
- 1/4 cup vegetable oil
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 14 oz canned diced tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 cup vegetable broth
- to taste salt
- 1/4 cup, chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and slice 2 large ripe plantains into 1/2-inch thick diagonal pieces. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat and fry the plantain slices for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
- Step 2: In a large pot, heat 1 tbsp of the reserved oil over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4-5 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 14 oz canned diced tomatoes, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp cayenne pepper. Cook for 5 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Step 4: Add 2 cups cooked black beans and 1 cup vegetable broth to the pot. Bring to a simmer, cover, and cook for 15 minutes to meld the flavors.
- Step 5: Season the stew with salt to taste. Gently fold in the fried plantain slices and cook uncovered for 3 minutes to heat through.
- Step 6: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the stew before serving.
Frequently asked questions
How long does Crispy Plantain and Spiced Bean Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Crispy Plantain and Spiced Bean 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 ripe plantains from drying out.
Can I substitute ingredients in Crispy Plantain and Spiced Bean 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 Crispy Plantain and Spiced Bean 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 Crispy Plantain and Spiced Bean 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.
