Slow-Cooked Black Bean and Plantain Stew
A hearty, slow-cooked stew combining black beans and sweet plantains with smoky and earthy spices for a comforting vegetarian meal. This latin american-inspired vegan (vegan) ready in about 100 minutes pairs dried black beans, medium, diced yellow onion, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 medium, peeled and cut into 1-inch chunks ripe plantains
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4 cloves, minced garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- 4, for serving lime wedges
Instructions
- Step 1: Rinse 1 cup dried black beans and soak them in water overnight or for at least 8 hours. Drain before cooking.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper. Sauté for 5 minutes until softened.
- Step 3: Add 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin to the pot and cook for 1 minute until fragrant.
- Step 4: Stir in the drained black beans and 4 cups vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour until beans are tender.
- Step 5: Add 2 peeled and chunked ripe plantains to the pot, along with 1 1/2 tsp salt and 1/2 tsp black pepper. Continue simmering for 20 more minutes until plantains are soft and stew is thickened.
- Step 6: Taste and adjust seasoning if needed. Serve the stew garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked 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 Slow-Cooked Black Bean and Plantain Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
