Stewed Amazonian Black Bean and Plantain Ragout
A hearty stew combining black beans and sweet plantains with traditional Amazonian spices for a comforting vegan dish. This latin american-inspired vegan (vegan, gluten free) ready in about 100 minutes pairs dried black beans, olive oil, medium, diced yellow onion 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
- 1 cup dried black beans
- 2 medium, peeled and cut into 1-inch chunks ripe plantains
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 14 oz can diced tomatoes (canned)
- 3 cups vegetable broth
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Rinse 1 cup dried black beans and soak them overnight or for at least 8 hours. Drain and rinse again.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds to release aromas. Add the soaked black beans, 14 oz canned diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for 1 hour.
- Step 4: After 1 hour, add 2 chopped ripe plantains to the stew. Continue simmering uncovered for another 20-25 minutes until the plantains are tender and the beans are creamy.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro just before serving. Serve hot with lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Amazonian Black Bean and Plantain Ragout 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 Stewed Amazonian Black Bean and Plantain Ragout?
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 Stewed Amazonian Black Bean and Plantain Ragout?
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 Stewed Amazonian Black Bean and Plantain Ragout 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 Stewed Amazonian Black Bean and Plantain Ragout vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
