Chipotle Bean Plantain Stew (Printable Version)
Smoky chipotle, creamy beans, and sweet plantains in a hearty one-pot meal with bold Latin-inspired flavor.
# Ingredients:
→ Main Ingredients
01 -
2 medium ripe plantains, peeled and cut into 1/2-inch slices
02 -
1 1/2 cups canned pinto beans, drained and rinsed
03 -
1/2 cup cherry tomatoes or 1/2 cup crushed tomatoes
04 -
2 garlic cloves
05 -
1 chipotle pepper in adobo, seeded if desired, or 2 tbsp adobo sauce
06 -
1 small yellow onion, diced
07 -
1 bell pepper, diced
08 -
1 1/2 cups vegetable broth
09 -
1/2 tsp ground cumin
10 -
1/2 tsp ground coriander
11 -
1 tsp sazon seasoning or chili powder or smoked paprika
12 -
1 cup baby spinach (optional)
13 -
Juice of 1 lime
14 -
Salt to taste
# Steps:
01 -
In a blender, combine cherry tomatoes, garlic cloves, and chipotle pepper or adobo sauce. Blend until a smooth salsa forms. Set aside.
02 -
In a large saucepan over medium heat, sauté diced onion and bell pepper until softened, about 5 minutes.
03 -
Pour in the blended salsa and stir in sazon, cumin, and coriander. Sauté for 3–4 minutes to enhance the flavor.
04 -
Add pinto beans and vegetable broth. Stir well, bring to a simmer, then add the sliced plantains. Cover and reduce heat to low. Simmer for 15 minutes or until plantains are tender.
05 -
Uncover the stew, stir in spinach if using, and allow it to wilt. Squeeze lime juice over the stew, season with salt to taste, and serve warm.
# Notes:
01 -
To peel plantains easily, cut off both ends and score the peel lengthwise before removing the skin by hand or with a paring knife.
02 -
Cutting plantains into 1/2-inch slices prevents them from disintegrating during cooking.
03 -
Adjust spice level by using just the adobo sauce instead of whole chipotle peppers.
04 -
For convenience, use canned beans—just rinse and drain before adding.