One-Pot Caribbean Sweet Plantain and Black Bean Stew

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty Caribbean-inspired stew featuring sweet plantains and black beans simmered with aromatic spices for a comforting meal. This Caribbean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs ripe plantains, black beans, 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, peeled and diced into 1-inch pieces ripe plantains
• 1 can (15 oz), drained and rinsed black beans
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 medium red, diced bell pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
2. Step 2: Add 1 medium diced red bell pepper, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot, stirring for 1 minute until spices are aromatic.
3. Step 3: Stir in 2 medium diced ripe plantains and 1 can (15 oz) drained black beans, coating them in the spices and vegetables.
4. Step 4: Pour in 1 can (14 oz) diced tomatoes and 2 cups vegetable broth, bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes until plantains are tender and stew thickens.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges for squeezing over the stew.