Smoky Grilled Plantain and Black Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Caramelized plantains and black beans slow-cooked with smoked paprika and fresh herbs for a hearty, satisfying meal. This nigerian-inspired one pot ready in about 50 minutes pairs large plantains, olive oil, smoked paprika 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

• 2 large plantains
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 2 cans black beans
• 1 medium onion
• 3 cloves garlic
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1/4 cup cilantro
• 1 lime
• 1/2 tsp salt

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 peeled and sliced plantains (1/2-inch thick) and cook for 4 minutes per side until golden and caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 medium diced onion and cook for 5 minutes until soft. Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook for 2 minutes, then stir in 2 cans rinsed black beans, 2 cups vegetable broth, and 1/2 tsp salt. Bring to a simmer and cook for 10 minutes.
4. Step 4: Return the caramelized plantains to the pot and add 1/4 cup chopped cilantro. Simmer for 5 more minutes until heated through. Serve with lime wedges.