Cuban 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban 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 Cuban 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 Cuban 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 Cuban 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 Cuban 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.
