Stewed Black Beans with Coconut and Plantains

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty vegetarian stew featuring tender black beans simmered with coconut milk and sweet plantains for a coastal Ecuadorian twist. This Ecuadorian-inspired vegetarian recipe, ready in about 50 minutes, pairs black beans, coconut milk, plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Prep: 15 min Cook: 35 min Serves 4 Ecuadorian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and aromatic.
  2. Step 2: Stir in 1 can rinsed black beans, 1 can coconut milk, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
  3. Step 3: Cover and simmer for 20 minutes, stirring occasionally.
  4. Step 4: Add 2 medium sliced plantains and simmer, covered, for 15 minutes, or until plantains are tender when pierced with a fork.
  5. Step 5: Taste and adjust salt if needed. Serve warm.

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