Puerto Rican-Style Black Bean Soup with Plantains

By AislePrompt Editorial · ·

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 developed and reviewed.

A hearty, smoky black bean soup with ripe plantains and traditional Puerto Rican seasonings. This Caribbean-inspired soup recipe, ready in about 50 minutes, pairs black beans, ripe plantains, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 15 min Cook: 35 min Serves 6 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large pot over medium heat. Add 1/2 cup diced green bell pepper and cook for 3 minutes until softened.
  2. Step 2: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and darkened in color.
  3. Step 3: Add 2 cups cooked black beans, 1 tsp cumin, and 4 cups chicken broth. Bring to a simmer and cook uncovered for 15 minutes.
  4. Step 4: Add 2 medium sliced ripe plantains and simmer uncovered for 10 minutes until plantains are tender and slightly golden around the edges.

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