Discovering Vegetarian/Vegan Diets and Recipes

Black beans and plantain stew

Easy west African black beans and plantain stew. Green plantains and black beans cooked in a fresh herb blend of basil, onions, ginger, garlic, and more.


  • 4 cups cooked black beans
  • 2 medium green plantains sliced in rings
  • 1 14.5oz hunts fire-roasted tomatoes
  • 2 cups Chopped Kale
  • 3/4 cup diced onions
  • 3 cloves garlic (minced)
  • 1/3 inch ginger
  • 1 medium habanero
  • 1 large basil leave
  • 1 small green onion
  • 3 cups of water
  • salt to taste
  • 2 Tbsp canola oil


  1. Heat oil in a skillet, and saute onions for about 1-2 minutes. Add in garlic, plantains, and pan fry with onions for about 3 minutes until plantains start to brown.
  2. Add in fire-roasted tomatoes, stir gently, and cook for about 3-5 minutes.
  3. Blend ginger, green onion, habanero, basil with a little bit of water until creamy. Add this to skillet, together with beans and 3 cups of water. Stir well, bring to a boil and reduce heat to a gentle simmer. Season with salt.
  4. Simmer for about 15 minutes, add in chopped kale and continue to cook for another 10-15 minutes until plantains are tender. Add a little more water if too thick
  5. Season to taste if necessary and serve warm.


Feel free to use any beans, but note that plantains might take a little longer to cook and your beans could be mushy.

This can also be made in a crockpot, after sautéing plantains with onions and garlic, transfer to a crockpot and cook on medium until plantains are tender.

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