Stewed Guatemalan Black Beans with Toasted Plantains

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

A hearty and comforting stew featuring rich Guatemalan black beans slow-cooked with aromatic spices, served alongside sweet toasted plantains. This Latin American-inspired vegetarian recipe, ready in about 100 minutes, pairs dried black beans, water, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 4 cups water
• 1 medium, diced white onion
• 3, minced garlic cloves
• 1 tsp cumin powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 medium, peeled and sliced into 1/2-inch thick pieces ripe plantains

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Instructions

1. Step 1: Rinse 1 cup dried black beans thoroughly and soak in water overnight or for at least 8 hours to soften.
2. Step 2: Drain the soaked beans and transfer to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to a simmer and cook for 1 hour until the beans are tender.
3. Step 3: While beans cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium diced white onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
4. Step 4: Add 1 tsp cumin powder and 1/2 tsp dried oregano to the skillet, stirring for 1 minute until aromatic.
5. Step 5: Add the sautéed onion and spice mixture to the pot of beans along with 1 tsp salt and 1/2 tsp black pepper. Simmer for another 20 minutes to blend flavors, stirring occasionally.
6. Step 6: In a separate skillet, heat 1 tbsp vegetable oil over medium heat. Add the 2 sliced ripe plantains and toast for 3-4 minutes per side until golden brown and caramelized on the edges.
7. Step 7: Serve the stewed black beans hot with the toasted plantains on the side, garnishing with fresh herbs or a squeeze of lime if desired.