Plantains are common in Cuban cuisine so I generally prepare mine with like flavors, including cilantro, lime juice, and black beans. This time I just combined all of these flavors together in a pot and let them simmer into a stew. The result is sweet, hearty, and fresh, all in one. Top with an avocado or serve alongside some greens for a healthy, filling meal.
- 2 tbsp olive oil
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 2 tbsp ginger, minced
- 1 plantain, peeled and sliced
- 1 can 15 oz black beans
- 1 can 15 oz tomatoes
- 1 1/2 cup water
- 1 cup shredded kale
- 1/2 tsp salt
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro
- juice from 1 lime
1. In a large pot, heat the oil over medium heat.
2. Add the onion, garlic, jalapeño, ginger to the pot and cook for a couple minutes, until soft.
3. Add the plantain slices to the pot. Let cook for a couple minutes, until they begin to brown.
4. Pour the black beans (strained) , tomatoes, and water into the pot. Bring to a slight simmer.
5. Add the kale, cumin, salt, and pepper, and stir. Adjust to taste.
6. Let simmer for about 20 minutes, until flavors infuse and the stew thickens.
7. Remove from heat and stir in cilantro and lime juice.
Also see: Tostones With Cilantro Garlic Sauce
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Photo: Lauren Sacerdote