Mashed Plantain and Black Bean Stew with Mojo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew featuring creamy mashed plantains, earthy black beans, and a bright citrus-infused mojo sauce. This puerto rican-inspired vegetarian ready in about 45 minutes pairs olive oil, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 3.7 (9 ratings) Prep: 15 min Cook: 30 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine the plantain chunks, 1/4 cup water, and a pinch of salt. Cover and cook over medium heat for 15 minutes until the plantains are very tender. Drain and set aside.
  2. Step 2: While the plantains cook, make the mojo: in a small bowl, whisk together 1/4 cup olive oil, 2 minced garlic cloves, 1 tbsp lime juice, and 1/4 tsp salt. Set aside.
  3. Step 3: In the same pot used for the plantains (or a new one), heat 2 tbsp olive oil over medium heat. Add the chopped onion and bell pepper, and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Stir in the drained black beans, 1/2 cup broth, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Simmer for 5 minutes, then add the cooked plantains and stir until combined.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped cilantro and 2 tbsp lime juice. Season with salt and pepper to taste.
  6. Step 6: Serve the stew warm, drizzled with the prepared mojo sauce.

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Frequently asked questions

How long does Mashed Plantain and Black Bean Stew with Mojo 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 Mashed Plantain and Black Bean Stew with Mojo?

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 olive oil from drying out.

Can I substitute ingredients in Mashed Plantain and Black Bean Stew with Mojo?

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 Mashed Plantain and Black Bean Stew with Mojo 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.

What goes well with Mashed Plantain and Black Bean Stew with Mojo?

Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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