Stewed Guatemalan Black Beans with Toasted Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 100 minutes pairs dried black beans, water, medium, diced 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.

Prep: 10 min Cook: 90 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stewed Guatemalan Black Beans with Toasted Plantains 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 Guatemalan Black Beans with Toasted 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 dried black beans from drying out.

Can I substitute ingredients in Stewed Guatemalan Black Beans with Toasted 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 Stewed Guatemalan Black Beans with Toasted 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 Stewed Guatemalan Black Beans with Toasted Plantains vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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