Description
This vibrant Plantain and Pinto Stew with Aji Verde is a hearty, flavorful dish combining tender plantains, smoky spices, and nutritious pinto beans simmered with kale and tomatoes. Paired with a zesty, creamy Aji Verde sauce, it serves as a comforting meal that’s both satisfying and packed with bold Latin-inspired flavors.
Ingredients
Scale
For the Stew:
- 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-ounce can pinto beans, drained and rinsed
- 2 cups kale, shredded
- 1/2 cup fresh cilantro, chopped
For the Aji Verde:
- 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)
Instructions
- Shortcut for chopping: Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!
- Sauté the Veggies: Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onions, garlic, and bell peppers, sautéing for about 5 minutes until softened and fragrant.
- Build the Stew: Stir in ground cumin, chili powder, smoked paprika, fire-roasted tomatoes, and vegetable broth. Bring the mixture to a low simmer to develop flavors.
- Cook the Plantains: Add the sliced plantains to the stew and simmer for an additional 15 minutes, allowing the plantains to soften and infuse flavor.
- Add Beans and Kale: Mix in the drained pinto beans and shredded kale. Continue heating until the kale has wilted and softened. Stir in fresh chopped cilantro for brightness.
- Prepare the Aji Verde Sauce: In a food processor or blender, combine olive oil, mayonnaise, queso fresco (if using), chopped jalapeño, cilantro, garlic cloves, lime juice, and a pinch of salt. Blend until smooth to create a spicy, creamy sauce.
- Serve It Up: Ladle the stew into bowls and optionally serve with rice. Drizzle a generous swirl of the Aji Verde sauce on top. It is also delicious enjoyed on its own or topped with a fried egg.
Notes
- Adjust the jalapeño quantity in the Aji Verde to control the heat level to your preference.
- The queso fresco in the Aji Verde adds creaminess but can be omitted for a dairy-free option.
- Plantains should be ripe (yellow with black spots) for a sweeter, softer texture in the stew.
- Serving the stew with rice makes it a more filling meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups stew plus 2 tablespoons sauce)
- Calories: 300 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 10 mg
