Dominican Root Vegetable Stew with Black Beans

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Hearty stew of yuca, plantain, and black beans simmered with aromatic spices for a deeply satisfying meal. This Dominican-inspired one-pot recipe (vegetarian), ready in about 70 minutes, pairs black beans, yuca, green plantain for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 cups (canned, drained and rinsed) black beans
• 1 cup, peeled and cubed yuca
• 1 cup, peeled and cubed green plantain
• 1/4 cup, finely chopped onion
• 2 cloves, minced garlic
• 1 medium, diced tomato
• 2 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp olive oil

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Instructions

1. Step 1: Heat 1 tsp olive oil in a large pot over medium heat. Add 1/4 cup chopped onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
2. Step 2: Stir in 1.5 cups drained black beans, 1 cup cubed yuca, 1 cup cubed green plantain, 1 diced tomato, 2 cups vegetable broth, 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
3. Step 3: Cover and cook over low heat for 50 minutes, stirring occasionally, until vegetables are tender and beans are creamy.