Jerk-Spiced Plantain & Black Bean Stew
A Caribbean-inspired stew with sweet plantains, protein-rich black beans, and a bold jerk spice blend simmered in a rich tomato base with smoky coconut. This caribbean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs tomato sauce, coconut milk, medium, finely diced onion 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 medium, sliced 1/4-inch thick ripe plantains
- 1 (15 oz) can, drained and rinsed black beans
- 1 cup tomato sauce
- 1/2 cup coconut milk
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 2 tbsp jerk seasoning
- 1 cup vegetable broth
- 1, juiced lime
- 1 tbsp coconut oil
- 1 tsp dried thyme
- 1/2 tsp salt
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
- Step 2: Add minced garlic and cook for 1 minute until fragrant, then stir in jerk seasoning and dried thyme, cooking for 30 seconds to toast the spices.
- Step 3: Add sliced plantains and cook for 3 minutes until they begin to soften and develop light brown spots.
- Step 4: Stir in tomato sauce, black beans, and vegetable broth, then bring to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally, until plantains are tender but not mushy.
- Step 5: Stir in coconut milk and lime juice, then cook uncovered for 5 minutes to meld flavors and allow the stew to thicken slightly.
- Step 6: Season with salt to taste, then cook for 2 more minutes. Remove from heat and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jerk-Spiced Plantain & Black Bean Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Jerk-Spiced Plantain & 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 tomato sauce from drying out.
Can I substitute ingredients in Jerk-Spiced Plantain & 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 Jerk-Spiced Plantain & 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 Jerk-Spiced Plantain & Black Bean Stew gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
