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4.56 from 9 votes
Wooden Table Set with a Bowl of Plantain Stew, Drinking Glass, Blue Pot, and Bunch of Cilantro
Plantain Stew
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

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.

Course: Entree
Cuisine: Puerto Rican-Inspired
Servings: 6
Calories: 377 kcal
Author: Alissa Saenz
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • ¼ teaspoon ground cloves
  • 2 (14 ounce or 400 gram) cans diced tomatoes
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons tomato paste
  • 1 (14 ounce or 400 gram) can kidney beans
  • 2 ripe plantains, sliced (about ½ inch thick)
  • 2 tablespoons lime juice
  • ½ cup pimento-stuffed green olives
  • Salt and pepper, to taste
  • Fresh cilantro, for serving
Instructions
  1. Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.

  2. 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.

  3. Add the garlic, cumin, paprika, and cloves. Continue cooking for about 1 minute, until very fragrant.

  4. Stir in the tomatoes, broth, coconut milk, tomato paste, and kidney beans.

  5. 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.

  6. 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.

  7. 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.

  8. Cook the plantain slices for about 5 minutes on each side, until softened and browned.

  9. Remove the cooked plantains from the skillet and transfer them to a paper towel-lined plate.

  10. After the stew has simmered for 25 minutes, gently stir in the cooked plantains. Let the stew simmer for 5 minutes more.

  11. Remove the stew from heat, then stir in the lime juice and olives. Season the stew with salt and pepper to taste.

  12. Ladle into bowls and sprinkle with fresh cilantro. Serve.

Nutrition Facts
Plantain Stew
Amount Per Serving (1.5 cups)
Calories 377 Calories from Fat 188
% Daily Value*
Fat 20.9g32%
Saturated Fat 9.7g49%
Sodium 854mg36%
Potassium 1007mg29%
Carbohydrates 42.8g14%
Fiber 8.9g36%
Sugar 17.3g19%
Protein 8.3g17%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.