Description
A hearty and vibrant Plantain and Pinto Bean Stew infused with smoky spices and fresh vegetables, paired with a zesty and spicy Aji Verde sauce. This comforting dish blends creamy plantains, protein-packed pinto beans, and nutritious kale in a savory tomato base, perfect for a wholesome meal any day of the week.
Ingredients
Scale
For the Stew:
- 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
For the Aji Verde:
- 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)
Instructions
- Shortcut for chopping: Place the onion, garlic, and bell pepper in a food processor and pulse briefly to chop quickly and evenly.
- Sauté the Veggies: Heat olive oil in a large soup pot over medium-high heat. Add the chopped onions, garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and fragrant.
- Build the Stew: Stir in ground cumin, chili powder, smoked paprika, fire-roasted tomatoes, and vegetable broth. Bring the mixture to a gentle simmer to let the flavors meld.
- Cook the Plantains: Add the sliced plantains to the simmering stew. Continue cooking for 15 minutes allowing the plantains to soften and infuse the stew.
- Add Beans and Kale: Stir in the drained pinto beans and shredded kale. Cook until the kale has wilted and softened, then mix in the fresh chopped cilantro for brightness.
- Prepare Aji Verde Sauce: In a food processor or blender, combine olive oil, mayonnaise, queso fresco (if using), jalapeño, cilantro, garlic, lime juice, and a pinch of salt. Blend until smooth and spicy.
- Serve: Dish the stew into bowls, optionally serving with rice and a generous swirl of Aji Verde sauce on top. It also pairs wonderfully with a fried egg for added richness.
Notes
- The Aji Verde sauce is spicy and can be adjusted by adding more or less jalapeño depending on your heat preference.
- Queso fresco is optional in the sauce; it adds creaminess but can be omitted for a dairy-free version.
- This stew is great served with rice to soak up the delicious sauce or enjoyed on its own for a lighter meal.
- For quicker prep, use the food processor to chop vegetables evenly and efficiently.
- Use ripe plantains for sweetness and optimal texture; green plantains will be firmer and less sweet.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
