Sweet Plantain & Black Bean Stew

If you have been following me you know I love sweet plantains. I add plantains to both breakfast and dinner meals all the time. Plantains are nutrient-filled fruit that provide many vitamins and minerals, and are always a great substitute for rice or potatoes. If I am not feeling like potatoes or rice I definitely use plantains as an alternative. Check out previous post Breakfast Stuffed Sweet PlantainBaked Egg & Plantain Frittata, and Plantains.

With our lovely (sarcasm) changeable weather, we are getting both warm and cold days. Sometimes I base my meals on the weather. If its warm, I may go for something light and bright and if its warm, I may go for something thick and hearty. Welp, this was one of those days where it was chilly, raining, and I wanted a soup or stew. I have made this before, but never posted about it and did not have a tomato base. All I can say is, its delicious.

Here’s to the recipe…


  • 2-3 Ripe Plantains, peeled and sliced into rounds
  • 2 cans organic black beans, drained and rinsed
  • 1 can organic petite diced tomatoes
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1 tbs ginger, minced
  • 1 tbs garlic, minced
  • 1-2 large handfuls of Kale (the bagged already cleaned version)
  • 2/3 cup water, filtered
  • 3 tbs coconut oil or olive oil, 3 parts
  • Turmeric, season to taste
  • Coriander, season to taste
  • Chili Powder, season to taste
  • Cayenne Pepper, season to taste
  • Onion Powder, season to taste
  • Garlic Powder, season to taste
  • Sea Salt, season to taste
  • Black Pepper, season to taste


  1. Heat oil in skillet. Add onions and peppers. Sauté until onions are translucent and aroma rises. Add garlic and ginger. Sauté.
  2. Add more oil to skillet and mix in plantains. Allow plantains to brown on both sides. Stir every 2-3 minutes to avoid plantains from sticking to skillet and to mix onions and peppers with plantains well.
  3. Meanwhile, add oil into dutch oven or large saucepan. Add black beans, tomatoes, and spices. Sauté about 3-5 minutes.
  4. Remove all ingredients from skillet and fold into black beans, tomatoes, and spices. Stir well. Add kale and water. Add a second helping of the spices. Flavor is everything.
  5. Cover and allow to simmer about 20 minutes. Stir well and enjoy!


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