Simmered Plantain and Black Bean Stew with Scotch Bonnet
Tender plantains and protein-rich black beans simmered in a fragrant broth with fresh Scotch bonnet pepper and thyme for a deeply satisfying meal. This nigerian-inspired soups (vegetarian) ready in about 45 minutes pairs plantains, (15 oz) black beans, medium onion 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
- 400g plantains
- 1 can (15 oz) black beans
- 1 medium onion
- 2 cloves garlic
- 1 Scotch bonnet pepper
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 1 tsp thyme
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- 1/4 cup cilantro
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and 2 minced garlic cloves, and sauté for 3 minutes until fragrant and onions are translucent.
- Step 2: Add 1 finely chopped Scotch bonnet pepper (seeds removed), 1 tbsp tomato paste, 1 tsp thyme, and 1/2 tsp ground cumin, stirring for 1 minute until the mixture is fragrant.
- Step 3: Add 2 cups vegetable broth, 400g sliced plantains, and 1 can (15 oz) black beans (drained and rinsed). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes until plantains are tender.
- Step 4: Season with salt and black pepper to taste. Stir in 1/4 cup fresh cilantro, chopped, and serve hot.
Frequently asked questions
How long does Simmered Plantain and Black Bean Stew with Scotch Bonnet take to make?
Total time is about 45 minutes (20 min prep + 25 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 Simmered Plantain and Black Bean Stew with Scotch Bonnet?
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 plantains from drying out.
Can I substitute ingredients in Simmered Plantain and Black Bean Stew with Scotch Bonnet?
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 Simmered Plantain and Black Bean Stew with Scotch Bonnet 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 Simmered Plantain and Black Bean Stew with Scotch Bonnet 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
