Puerto Rican-Style Black Bean Soup with Plantains
A hearty, smoky black bean soup with ripe plantains and traditional Puerto Rican seasonings. This caribbean-inspired soups ready in about 50 minutes pairs cooked black beans, tomato paste, cumin 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.
Ingredients
- 2 cups, cooked black beans
- 2 medium, sliced 1/2-inch thick ripe plantains
- 2 tbsp tomato paste
- 1 tsp cumin
- 4 cups chicken broth
- 1/2 cup, diced green bell pepper
- 3 cloves, minced garlic
Instructions
- Step 1: Heat a large pot over medium heat. Add 1/2 cup diced green bell pepper and cook for 3 minutes until softened.
- Step 2: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and darkened in color.
- 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.
- Step 4: Add 2 medium sliced ripe plantains and simmer uncovered for 10 minutes until plantains are tender and slightly golden around the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Puerto Rican-Style Black Bean Soup with Plantains take to make?
Total time is about 50 minutes (15 min prep + 35 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 Puerto Rican-Style Black Bean Soup with Plantains?
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 cooked black beans from drying out.
Can I substitute ingredients in Puerto Rican-Style Black Bean Soup with Plantains?
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 Puerto Rican-Style Black Bean Soup with Plantains for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Puerto Rican-Style Black Bean Soup with Plantains?
Caribbean soups 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.
What others are saying
- ★★★★★
Loved the depth of flavor! Made it for my family and they all asked for the recipe.
- ★★★★★
This soup brought back memories of my abuela's kitchen! The plantains were perfectly sweet and the beans were so flavorful.
- ★★★★☆
Tasted great, but the beans took a bit longer to cook than the recipe said. Otherwise, a winner!
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