Simmered Plantain and Black Bean Stew with Scotch Bonnet

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 soup recipe (vegetarian), ready in about 45 minutes, pairs plantains, black beans, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Season with salt and black pepper to taste. Stir in 1/4 cup fresh cilantro, chopped, and serve hot.