This sweet and savory plantain stew is loaded with flavor and incredibly easy to make! Packed with sweet plantains, smoky bell peppers, kidney beans, and juicy green olives in a coconut-tomato base, it's perfect with a slice of crusty bread and totally doable on a weeknight.
Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.
When the oil is hot, add the onion and both bell peppers. Cook the veggies for about 5 minutes, until softened a bit, stirring occasionally.
Add the garlic, cumin, paprika, and cloves. Continue cooking for about 1 minute, until very fragrant.
Stir in the tomatoes, broth, coconut milk, tomato paste, and kidney beans.
Bring the mixture to a boil, lower the heat, and let it simmer, uncovered, for about 25 minutes, until thickened slightly. Stir the pot occasionally.
While the stew simmers, coat the bottom of a large nonstick skillet with the remaining 2 tablespoons of oil and place it over medium heat.
When the oil is hot, add the plantain slices in an even layer. Work in batches if you can't fit them all at once.
Cook the plantain slices for about 5 minutes on each side, until softened and browned.
Remove the cooked plantains from the skillet and transfer them to a paper towel-lined plate.
After the stew has simmered for 25 minutes, gently stir in the cooked plantains. Let the stew simmer for 5 minutes more.
Remove the stew from heat, then stir in the lime juice and olives. Season the stew with salt and pepper to taste.
Ladle into bowls and sprinkle with fresh cilantro. Serve.