Spiced Dominican-Style Black Bean Stew with Plantains

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 recipe, ready in about 70 minutes, pairs black beans, olive oil, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.