Quick Bean and Plantain Stew
A creamy stew blending tender plantains, kidney beans, and aromatic spices, ideal for a nutritious and comforting meal. This puerto rican-inspired one pot (vegetarian) ready in about 45 minutes pairs ripe plantains, cooked kidney beans, onion 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 ripe plantains
- 1.5 cups cooked kidney beans
- 1 onion
- 3 garlic cloves
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1.5 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 3-4 minutes until translucent.
- Step 2: Stir in 2 tbsp tomato paste, 1 tsp cumin, and 1 tsp chili powder. Cook for 2 minutes until fragrant.
- Step 3: Add 4 cups vegetable broth, 1.5 cups cooked kidney beans, and 1.5 tsp salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Step 4: Peel and dice 2 ripe plantains into 1-inch cubes. Add to stew and cook for 10-12 minutes until plantains are tender and stew has thickened.
- Step 5: Adjust seasoning and serve garnished with fresh cilantro and a dollop of sour cream or avocado.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Bean and Plantain Stew 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 Quick Bean and Plantain Stew?
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 ripe plantains from drying out.
Can I substitute ingredients in Quick Bean and Plantain Stew?
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 Quick Bean and Plantain Stew 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.
Is Quick Bean and Plantain Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
