Plantain and Pinto Stew with Aji Verde
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Pinch of Yum · by Lindsay Ostrom★ 4.8

Plantain and Pinto Stew with Aji Verde

NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 20%
CARBS 66G50% OF CAL
10G FIBER30G OTHER26G TOTAL SUGAR
FAT 27G46% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm, spiced stew with pinto beans, plantains, tomatoes, and kale, topped with aji verde sauce. Flavorful and comforting with a bright, herby finish.

mainperuviansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1 small white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika (more to taste)
  • two 14-ounce cans fire-roasted diced or crushed tomatoes
  • 1-2 cups vegetable broth
  • 1 teaspoon kosher salt (more to taste)
  • 2 medium-ripe plantains, peeled and sliced into small half-moon shapes
  • one 15-oz can pinto beans, drained and rinsed
  • 2 cups kale, shredded
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 3 ounces of queso fresco (optional)
  • 1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!)
  • 1 bunch cilantro
  • 2 garlic cloves
  • juice of 1 lime
  • pinch of salt (to taste)
PREP
15M
SODIUM
1364MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.