Smoked Paprika Mofongo with White Beans
Creamy mashed plantains infused with smoked paprika and garlic, served with a side of savory white beans for a satisfying vegetarian meal. This puerto rican-inspired vegetarian (vegan option) ready in about 40 minutes pairs minced garlic, teaspoon smoked paprika, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 medium, peeled and cut into 1-inch chunks green plantains
- 2 cloves, minced garlic
- 1 teaspoon smoked paprika
- 1 can (15 ounces), drained and rinsed white beans
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- to taste salt
- to taste black pepper
Instructions
- Step 1: Place 3 medium peeled and chopped green plantains in a pot, cover with water, and boil for 15 minutes until fork-tender. Drain thoroughly and return to the pot.
- Step 2: Add 2 minced garlic cloves, 1 teaspoon smoked paprika, and 2 tablespoons olive oil to the pot with the plantains. Mash with a potato masher until smooth and creamy, adding 1/4 cup chicken broth if too thick.
- Step 3: Season with salt and black pepper to taste, then stir in 1 can drained white beans until evenly distributed.
- Step 4: Continue mashing until the beans are fully incorporated and the mixture is cohesive, about 2 minutes. Adjust seasoning as needed.
- Step 5: Transfer to a serving dish, pressing gently to form a compact mound, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Paprika Mofongo with White Beans take to make?
Total time is about 40 minutes (15 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 Smoked Paprika Mofongo with White Beans?
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 minced garlic from drying out.
Can I substitute ingredients in Smoked Paprika Mofongo with White Beans?
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 Smoked Paprika Mofongo with White Beans 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 Smoked Paprika Mofongo with White Beans vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
