Plantain Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and savory stew combining tender plantains, beans, and vegetables in a coconut-tomato broth seasoned with cumin and warm spices. Hearty, aromatic, and satisfying. Serve with crusty bread to soak up the rich sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil, (divided)
- 1 medium onion, (diced)
- 1 medium red bell pepper, (diced)
- 1 medium green bell pepper, (diced)
- 3 garlic cloves, (minced)
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground cloves
- 2 (14 ounce or 400 gram) cans diced tomatoes
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons tomato paste
- 1 (14 ounce or 400 gram) can kidney beans
- 2 ripe plantains, (sliced (about 1/2 inch thick))
- 2 tablespoons lime juice
- 1/2 cup pimento-stuffed green olives
- Salt and pepper, (to taste)
- Fresh cilantro, (for serving)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 765mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1053mg
- Calcium
- 109mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 765MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.