Savory Guatemalan-Inspired Black Bean and Plantain Stew
A hearty stew combining creamy black beans with sweet plantains and smoky spices for a comforting Central American meal. This latin american-inspired vegan (vegan, gluten free) ready in about 100 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 cup dried black beans
- 6 cups water
- 3 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 medium ripe plantains, peeled and sliced into 1/2-inch rounds
- 1 cup diced tomatoes (canned)
- 2 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- as desired lime wedges (for serving)
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in water overnight or for at least 8 hours. Drain and rinse again.
- Step 2: In a large pot, add the soaked beans and 6 cups fresh water. Bring to a boil, then reduce to a simmer and cook uncovered for about 1 hour until beans are tender.
- Step 3: While beans cook, heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
- Step 4: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute until spices bloom.
- Step 5: Add 2 peeled and sliced ripe plantains, 1 cup canned diced tomatoes, and 2 cups vegetable broth to the skillet. Simmer for 10 minutes until plantains are soft.
- Step 6: Drain cooked beans and add them to the skillet mixture. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Simmer everything together for 15 minutes to meld flavors.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Guatemalan-Inspired Black Bean and Plantain Stew take to make?
Total time is about 100 minutes (10 min prep + 90 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 Savory Guatemalan-Inspired Black 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 dried black beans from drying out.
Can I substitute ingredients in Savory Guatemalan-Inspired Black 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 Savory Guatemalan-Inspired Black Bean and Plantain Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Savory Guatemalan-Inspired Black Bean and Plantain Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
