Dominican-Style Spiced Plantain and Black Bean Stew
A hearty stew combining sweet plantains and savory black beans with warm Dominican spices for a comforting vegetarian meal. This Latin American-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs ripe plantains, peeled and diced, cooked black beans, drained, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium ripe plantains, peeled and diced
- 2 cups cooked black beans, drained
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground oregano
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion, 1 diced medium red bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until the vegetables soften and become fragrant.
- Step 2: Stir in 1 tsp ground oregano, 1/2 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 more minute until the spices release their aroma.
- Step 3: Add 2 diced medium ripe plantains and 2 cups cooked black beans to the pot, stirring to combine.
- Step 4: Pour in 2 cups vegetable broth and add 2 tbsp tomato paste. Stir well and bring to a simmer. Cover and cook for 20 minutes until the plantains are tender and the stew thickens slightly.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness.
Frequently asked questions
How long does Dominican-Style Spiced Plantain and Black Bean Stew take to make?
Total time is about 40 minutes (10 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 Dominican-Style Spiced Plantain and Black 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 cooked black beans, drained from drying out.
Can I substitute ingredients in Dominican-Style Spiced Plantain and Black 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 Dominican-Style Spiced Plantain and Black 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 Dominican-Style Spiced Plantain and Black 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.
