Recipe: Dontmissmyplate's Plantain Stew with Black Beans

We’re stepping out of our kitchen to bring you a recipe from a guest. Check out this recipe for Plantain Stew with Black Beans from Maxine of Dontmissmyplate. This is part of the From the Kitchen series - these are tasty recipes that we try at home. After all, the only thing better than making food, is eating it! Don’t miss a recipe. Sign up here to get our recipe alerts!

Plantain stew with Black Beans. Photo by Maxine of Dontmissmyplate.

If you're looking for a rich, plant-based meal, this is it. I was inspired to cook these plantains and make them the star of the dish like matoke, Uganda’s national dish that uses East African Highlands bananas. They are starchy bananas made into a stew and sometimes mashed, often mixed or served alongside stewed beef. I substitute the beef with mushrooms and still got a great flavour with simple spices and broth. This melody makes for a comforting dish that is mostly guilt-free!

Ugandan cuisine does have some elements also found in Zimbabwe such as ugali (thick corn porridge), but cooked bananas play an unparalleled role in the region as a whole which I don't see in Southern Africa.

Many people are familiar with fried plantains, but they are just as delicious stewed!

Since you already have starch in this dish, I would suggest pairing the plantains with some high protein beans! I seasoned my black beans with a pepper sauce, and it all came together perfectly.

RECIPE (SERVES 2 - 3 PEOPLE )

Ingredients

2-3 plantains, chopped

1/2 white onion, finely chopped

1 tablespoon garlic, minced

1 tablespoon black pepper

1 teaspoon salt

1/2 bell pepper, chopped

2 dried peppers, finely chopped

8 ounces mushrooms (1/2 pound, cubed)

1/2 cup tomatoes, chopped

2 cups vegetable or beef broth

2 cups water

2 vegetable or beef bouillons

1/2 teaspoon Usavi mix

1/2 teaspoon coriander

Lemon juice

2 dried chili peppers, finely minced (keep the seeds for more heat)

1/3 cup tomato ragu sauce

Black beans:

1 tablespoon pepper sauce (I used Camella's Kitchen)

1/4 cup onion, finely chopped

1/2 teaspoon salt

1 can black beans

1 teaspoon black pepper

1/4 cup tomato ragu sauce

1/4 cup water

Steps

1. Cut your plantains or green bananas into small pieces lengthwise, toss in lemon juice and set aside.

2. Saute the onion and pepper in the vegetable oil, cook for 3-4 minutes.

3. Add the spices, chilli peppers, and the garlic, cook for another 2 minutes until fragrant.

4. Add the tomato, mushrooms, and ragu, cook for 5 minutes to sweat out the tomato.

5. Add the bouillons and water. Reduce the heat and simmer for 10 minutes.

6. Add the plantains and the broth, season with additional salt and pepper if needed. Simmer for another 20 minutes or until the plantains have softened.

7. As the plantains simmer, prepare the beans (or whatever side you have in mind). Cook the onion, water, ragu, salt, and black pepper for about 3 minutes, until the onions softened.

8. Add the beans and pepper sauce, simmer for about 3-5 minutes, season to taste and serve with the plantain stew.

This recipe originally appeared on Don’t Miss My Plate. See the original here.

Camella’s Kitchen is run by two ladies from Trinidad and Tobago. Based out of Prince George’s County, Maryland, we’re living our sauciest lives by bringing our bold Caribbean flavors to you! How will you #BeCamellaSaucy? Tell us on Instagram, Twitter, Facebook, or YouTube!