Chipotle Bean Plantain Stew (Print-Friendly Version)
Smoky chipotle, creamy beans, and sweet plantains simmer for a bold Latin-inspired comfort meal.
# What You'll Need:
→ Main Ingredients
01 -
2 medium ripe plantains, peeled and sliced into 1/2-inch rounds
02 -
1 1/2 cups canned pinto beans, drained and rinsed
03 -
1/2 cup cherry tomatoes or crushed tomatoes
04 -
2 garlic cloves
05 -
1 chipotle pepper in adobo, seeded if preferred, 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
# How to Make It:
01 -
Combine cherry tomatoes, garlic cloves, and chipotle pepper or adobo sauce in a blender. Blend until smooth and set aside.
02 -
Heat a large saucepan over medium heat. Add diced onion and bell pepper, cooking until softened, about 5 minutes.
03 -
Pour the blended salsa into the pan and stir in sazon seasoning, cumin, and coriander. Sauté for 3 to 4 minutes to develop flavors.
04 -
Add the drained pinto beans and vegetable broth. Stir well and bring to a simmer. Add sliced plantains, cover, reduce heat to low, and simmer for 15 minutes until plantains are tender.
05 -
Uncover, stir in spinach if using, and allow it to wilt. Squeeze lime juice over the stew, season with salt to taste, and serve warm.
# Additional Tips:
01 -
Peel plantains easily by cutting off both ends and scoring the skin lengthwise before removing it by hand or with a paring knife.
02 -
Cut plantains into 1/2-inch slices to prevent them from breaking apart during cooking.
03 -
Adjust spice intensity by using only adobo sauce instead of whole chipotle peppers.
04 -
For convenience, canned beans can be used after rinsing and draining.