This sweet and savory plantain stew is loaded with flavor and incredibly easy to make! Packed with sweet plantains, smoky bell peppers, kidney beans, and juicy green olives in a coconut-tomato base, it’s perfect with a slice of crusty bread and totally doable on a weeknight.
Plantains are one of my favorite ingredients that I don’t cook with nearly often enough. They’re delicious and so easy to work with! Have you cooked with plantains before? If they’re new to you, putting them into a stew is a great place to start. I can be as simple as chopping them up and throwing them in a pot, like I did with this chili. This recipe is slightly more work than that — you’ll be pan-frying the plantains before adding them to the stew, but trust me it’s worth it. I got the idea from this chicken plantain stew, which was in turn inspired by a Puerto Rican dish called mofongo. My stew doesn’t bear much resemblance to mofongo, but it’s absolutely delicious. What You’ll Need
Choosing PlantainsSome recipes call for unripe plantains, while some call for ripe plantains. We’ll be using ripe ones for this recipe.
Look for plantains that are yellow with lots of black spots. About a 50/50 mix of yellow and black is good. No green! Ripe plantains will be sweet and soft — exactly what we’re going for in this recipe. How go Make Plantain StewFry the Plantains
You can either start with this step, or save time and do it while your stew simmers. Heat up some oil in a skillet, and add plantain slices in an even layer. Let them cook for about 5 minutes on each side, until they’re soft with lots of browned spots. Tip: plantains tend to stick to pans, even good nonstick pans. Make sure to use plenty of oil, and after about a minute of cooking, use a spatula to loosen them from the pan. This will prevent them from adhering as they cook. Transfer the cooked plantains to a paper towel-lined plate to drain. Prepare the Stew
Heat up some oil in a large pot, then add your onion and peppers. Sweat the veggies for about 5 minutes, then add your garlic and spices. Continue cooking everything for about a minute, until the garlic becomes very fragrant. Now add your tomatoes, tomato paste, broth, coconut milk, and beans. Bring the stew up to a boil, lower the heat, and let it simmer for about 25 minutes, until it thickens up a bit. Stir in the plantains and let it cook for about five minutes more. Now add lime juice and olives, then season the stew with salt and pepper to taste.
Top off your bowls with a sprinkle of fresh cilantro.
Plantain Stew Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Plantain StewThis sweet and savory plantain stew is loaded with flavor and incredibly easy to make! Packed with sweet plantains, smoky bell peppers, kidney beans, and juicy green olives in a coconut-tomato base, it’s perfect with a slice of crusty bread and totally doable on a weeknight. Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes Servings 6 Calories 377 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Plantain Stew Amount Per Serving (1.5 cups) Calories 377 Calories from Fat 188 % Daily Value* Fat 20.9g32% Saturated Fat 9.7g49% Sodium 854mg36% Potassium 1007mg29% Carbohydrates 42.8g14% Fiber 8.9g36% Sugar 17.3g19% Protein 8.3g17% Calcium 54mg5% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/sweet-smoky-plantain-stew/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-smoky-plantain-stew
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