Nigerian-Style Plantain & Black Bean Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-packed stew featuring ripe plantains and slow-cooked black beans in a spicy tomato-pepper base, perfect for a hearty weeknight dinner. This Nigerian-inspired vegetarian recipe, ready in about 65 minutes, pairs ripe plantains, black beans, onion 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.

Prep: 20 min Cook: 45 min Serves 4 Nigerian cuisine 420 cal/serving

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Ingredients

2 medium (about 400g) ripe plantains
1 can (400g, drained and rinsed) black beans
1 medium (120g), diced onion
3 cloves, minced garlic
2 tbsp tomato paste
2, finely chopped fresh Scotch bonnet peppers
3 tbsp palm oil
2 cups (500ml) chicken stock
1 tsp dried thyme
1 tsp curry powder
1 tsp salt
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Peel and slice plantains into 1/2-inch thick rounds, then pan-fry in 1 tbsp palm oil over medium heat for 3-4 minutes per side until golden and tender.
Step 2: Heat remaining 2 tbsp palm oil in a large pot over medium heat. Sauté diced onion and minced garlic for 3 minutes until fragrant.
Step 3: Add tomato paste and cook for 2 minutes, stirring constantly until darkened and aromatic.
Step 4: Stir in chopped Scotch bonnet peppers, drained black beans, chicken stock, dried thyme, and curry powder. Bring to a gentle simmer and cook for 20 minutes.
Step 5: Add the fried plantain slices and simmer uncovered for 10 more minutes until flavors meld and sauce thickens slightly.
Step 6: Season with salt, stir in fresh cilantro, and serve hot with steamed rice.