Hearty Plantain and Bean Stew

Ingredients

Ripe plantains

2, sliced

Black beans

1 can (15 oz), drained and rinsed

Vegetable broth

4 cups

Tomatoes

2 cups, diced

Bell pepper

1, diced (any color)

Onion

1, chopped

Garlic

3 cloves, minced

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Lime

1, juiced

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Olive oil

2 tablespoons

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes until they are softened and fragrant.
3. Stir in the sliced plantains, diced tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the plantains are tender and infused with flavor.
5. Add the drained black beans, stirring them into the stew, and simmer for another 5 minutes to heat through.
6. Remove from heat and stir in the chopped cilantro and freshly squeezed lime juice.
7. Taste and adjust the seasoning if necessary. If you prefer a spicier kick, consider adding a pinch of cayenne pepper.
8. Serve the plantain and bean stew hot, garnished with additional cilantro and lime wedges if desired.