Name: Plantain Pinto Bean Stew with Aji Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 1 small white onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 tablespoon olive oil; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika (more to taste); Two 14-ounce cans fire-roasted diced or crushed tomatoes; 1-2 cups vegetable broth; 1 teaspoon kosher salt (more to taste); 2 medium-ripe plantains, peeled and sliced into small half-moon shapes; One 15-ounce can pinto beans, drained and rinsed; 2 cups kale, shredded; 1/2 cup fresh cilantro, chopped; 2 tablespoons olive oil; 1/2 cup mayonnaise; 3 ounces queso fresco (optional); 1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!); 1 bunch cilantro; 2 garlic cloves; Juice of 1 lime; Pinch of salt (to taste)

If you’re craving something hearty, flavorful, and just downright comforting, you’ve landed in the right spot. This Plantain Pinto Bean Stew with Aji Verde Recipe brings together sweet plantains, smoky spices, and creamy pinto beans all simmered to perfection, topped with a vibrant, spicy aji verde sauce that’ll have you coming back for more. Trust me, once you try this, it’ll be a new favorite go-to for weeknights or casual dinner parties alike.

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Why You’ll Love This Recipe

Wholesome and Nutritious: Packed with plantains, beans, and leafy greens, this stew is a comforting, fiber-rich meal.
Bold and Balanced Flavors: Smoky spices blended with the fresh, tangy aji verde elevate the dish beautifully.
Easy to Make: Minimal prep with a shortcut option makes this stew super approachable for any skill level.
Great for Meal Prep: Makes multiple servings that taste even better the next day.

Plantain Pinto Bean Stew with Aji Verde Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Plantain Pinto Bean Stew with Aji Verde Recipe plays a key role in building rich taste and texture — from the sweetness of plantains to the creaminess of pinto beans and that bright, herbal kick from the sauce. When shopping, look for ripe but firm plantains and fresh cilantro to really make this pop.

Plantain Pinto Bean Stew with Aji Verde Recipe - Ingredients

White Onion: Adds a subtle sweetness and depth; finely chopped for even cooking.
Garlic: The base flavor builder, minced to spread its aroma through the stew.
Red Bell Pepper: Adds natural sweetness and color contrast.
Olive Oil: For sautéing that melds all flavors together smoothly.
Ground Cumin: Earthy warmth that’s essential for that smoky vibe.
Chili Powder: Brings complex heat and smoky nuances.
Smoked Paprika: For that unmistakable smoky aroma—you can adjust amount to taste.
Fire-Roasted Diced Tomatoes: Adds acidity and subtle char flavor in every spoonful.
Vegetable Broth: Keeps it hearty and comforting; adjust quantity for desired stew thickness.
Kosher Salt: Balances and enhances all the layered flavors.
Ripe Plantains: The star ingredient—sweet yet sturdy, sliced into small half-moons for tender bites.
Pinto Beans: Protein-packed and creamy, rinsed to keep stew clean-tasting.
Kale: Adds vibrant color and nutrition; shredded for quick wilting.
Fresh Cilantro: Mixed in at the end, lending fresh brightness.
Mayonnaise (for Aji Verde): Gives the sauce creamy body and richness.
Queso Fresco (optional): For a mild, salty contrast in the sauce.
Jalapeño Pepper: The spicy backbone of the aji verde; deseed if you want mild heat.
Fresh Cilantro: Blended into the sauce for herbal brightness.
Lime Juice: Adds tartness that wakes up the whole dish.
Salt: To taste, makes sure the sauce sings.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love jazzing this Plantain Pinto Bean Stew with Aji Verde Recipe up depending on what’s in my fridge or how I’m feeling. It’s such a flexible dish — you can really make it your own!

Vegetarian or Vegan Option: Simply swap mayo in the aji verde with vegan mayo or Greek yogurt for a lighter dip that still packs flavor.
Extra Protein: I’ve added diced tofu or even shredded chicken on busy nights for an added protein boost.
More Heat: Toss in extra jalapeño or a pinch of cayenne in the stew or sauce — my family loves it spicy, so I rarely hold back here!
Seasonal Greens: Swap kale for spinach, collards, or even chard depending on what’s fresh and available.

How to Make Plantain Pinto Bean Stew with Aji Verde Recipe

Step 1: Prep Your Veggies Smoothly

First up, get your onion, garlic, and red bell pepper finely chopped. If you want to save time like I often do, pop them in a food processor and pulse a few times until finely diced—but don’t puree. This shortcut works great without losing that fresh texture.

Step 2: Sauté to Build Flavor

Heat olive oil over medium-high heat in a large soup pot. Toss in the chopped onion, garlic, and bell pepper. Let them sauté, stirring occasionally, for about 5 minutes or until softened and fragrant. This is where your stew really starts to sing.

Step 3: Spice Things Up and Simmer

Stir in ground cumin, chili powder, and smoked paprika so they toast lightly in the oil — you’ll smell that earthy aroma and your mouth will start watering! Add the fire-roasted diced tomatoes and vegetable broth, then bring everything to a gentle simmer. This slow simmer allows all those bold flavors to marry beautifully.

Step 4: Cook the Plantains and Add Beans & Greens

Now, add in your sliced plantains. Simmer for about 15 minutes until they’re tender but still holding their shape. Next, fold in the pinto beans and shredded kale, cooking just until the kale softens but remains vibrant. Finish by stirring in fresh cilantro for that herbal pop at the end.

Step 5: Blend the Aji Verde Sauce

While the stew simmers, blend together all the aji verde ingredients in your food processor or blender until perfectly smooth. This sauce is spicy and creamy—the perfect contrast to the rich stew. Be mindful with the jalapeño if you’re sensitive to heat.

Step 6: Serve & Enjoy!

Ladle the stew into bowls, and either swirl or dollop the aji verde generously on top. I like mine over steamed rice or with a fried egg on top for an extra-special touch. Honestly, this stew is so good, you could enjoy it straight up on its own.

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Pro Tips for Making Plantain Pinto Bean Stew with Aji Verde Recipe

Choosing Plantains: Look for plantains that are mostly yellow with black spots; they’re perfectly ripe and sweet but still firm enough to hold shape in the stew.
Toasting Spices: Toast your cumin, chili powder, and smoked paprika in the hot oil just a minute before adding tomatoes—that deepens their flavor exponentially.
Prevent Overcooking: Add kale last and only cook it until it’s just wilted; overcooked greens lose their beautiful texture and nutrients.
Adjust Aji Verde Heat: Start with one jalapeño, then add more gradually to keep control over the spice level—it’s easier to add heat than tone it down!

How to Serve Plantain Pinto Bean Stew with Aji Verde Recipe

Plantain Pinto Bean Stew with Aji Verde Recipe - Serving

Garnishes

I love topping this stew with a handful of extra fresh cilantro and a drizzle of aji verde for that fresh, tangy zing. Sometimes I also sprinkle a little crumbled queso fresco on top to echo the sauce’s creaminess. If you want to take it even further, crispy fried onions or toasted pumpkin seeds add fantastic texture contrast.

Side Dishes

Plantain Pinto Bean Stew with Aji Verde really shines when paired with fluffy jasmine or basmati rice to soak up the sauce. For a lighter option, try it alongside warm, crusty bread or simple quinoa. A bright salad of arugula or mixed greens tossed with lime vinaigrette also balances the richness wonderfully.

Creative Ways to Present

For dinner parties, I like to serve this stew in vibrant rustic bowls with a swirl of the green sauce on top and a wedge of lime on the side. For casual meals, plating it with a fried egg perched on top makes it feel a little indulgent. You could also serve it family-style in a big beautiful Dutch oven and let everyone ladle their own, which is always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

This stew keeps beautifully in an airtight container in the fridge for up to 4 days. I usually store the aji verde separately so the stew doesn’t get soggy, then add it fresh when serving.

Freezing

If you want a homemade freezer meal, this stew freezes like a champ—just leave out the fresh kale and cilantro when freezing, adding them fresh when reheating for best texture and flavor.

Reheating

Reheat gently on the stovetop over medium heat, adding a splash of vegetable broth if it’s thicker than you like. Once warmed through, stir in freshly chopped cilantro and kale, then add the aji verde just before serving to keep it vibrant and bright.

FAQs

Can I make this Plantain Pinto Bean Stew with Aji Verde Recipe vegan?

Yes! Simply replace the mayonnaise in the aji verde with your favorite vegan mayo or a silken tofu blend, and leave out queso fresco or use a vegan cheese alternative. The stew itself is already plant-based and hearty.
How spicy is the aji verde sauce?

The sauce has a lively kick from the jalapeño, but you can easily adjust the heat by removing seeds or using less jalapeño. Adding more peppers or seeds will amp up the spice level if you like it hotter.
Can I use fresh tomatoes instead of canned fire-roasted tomatoes?

You can, but the fire-roasted canned tomatoes give this stew its signature smoky depth. If using fresh, consider roasting them yourself or adding a pinch of smoked paprika to mimic that roasted flavor.
What can I substitute for plantains if I can’t find them?

Ripe sweet potatoes or butternut squash make good substitutes, offering natural sweetness and a similar texture when cooked. Keep in mind, it will change the flavor profile a bit, but still delicious.

Final Thoughts

This Plantain Pinto Bean Stew with Aji Verde Recipe is one of those meals that feels like a warm hug in a bowl — comforting, flavorful, and full of love. I first stumbled on this combo when experimenting with Caribbean and Latin American flavors, and now my family goes crazy for it every time I make it. If you’re looking to impress yourself with a wholesome, easy dish that’s a little out of the ordinary, give this a try. I promise you’ll be glad you did!