Spiced Dominican-Style Black Bean Stew with Plantains
A hearty, aromatic black bean stew infused with Caribbean spices, paired with sweet fried plantains for a satisfying vegetarian meal. This latin american-inspired vegan (vegan) ready in about 70 minutes pairs dried or 4 cups cooked black beans, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cups dried or 4 cups cooked black beans
- 3 tbsp olive oil
- 1 large, diced onion
- 1 medium, diced green bell pepper
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large, peeled and sliced diagonally ripe plantains
- 1/4 cup for frying canola oil
- 2 tbsp, chopped for garnish fresh cilantro
- 4, for serving lime wedges
Instructions
- Step 1: If using dried black beans, soak 2 cups overnight and cook until tender, about 1 hour; if using canned, rinse 4 cups cooked beans and set aside.
- Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 1 medium diced green bell pepper, sauté for 5 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf. Cook for 1 minute until fragrant.
- Step 4: Add beans and 4 cups vegetable broth to the pot. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 30 minutes to blend flavors.
- Step 5: While stew simmers, heat 1/4 cup canola oil in a skillet over medium heat. Fry 2 large peeled and diagonally sliced ripe plantains for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
- Step 6: Remove bay leaf from stew, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh cilantro. Serve the black bean stew with the fried plantains and lime wedges on the side for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Dominican-Style Black Bean Stew with Plantains take to make?
Total time is about 70 minutes (20 min prep + 50 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 Spiced Dominican-Style Black Bean Stew with Plantains?
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 olive oil from drying out.
Can I substitute ingredients in Spiced Dominican-Style Black Bean Stew with Plantains?
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 Spiced Dominican-Style Black Bean Stew with Plantains 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 Spiced Dominican-Style Black Bean Stew with Plantains 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.
