Pinto Bean and Plantain Stew

An awesome recipe for batch cooking and a great go to dinner

 

MAKES 4 SERVINGS

Equipment needed: food processor, large skillet, chopping board, knife 

Total Time: 30 minutes

 

Ingredients: 

  • chipotle peppers in adobo sauce
  • 3 cloves of garlic
  • 1 cup cherry tomatoes
  • 1 tbsp of neutral oil, I used avocado oil
  • 1/2 red onion, diced
  • 1 green bell pepper, diced
  • 2 tsp sazon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1, 15 oz can pinto beans
  • 1 1/2 cups vegetable broth
  • 1 slightly ripe yellow plantain, cut the ends off and cut the skin length wise, peel and cut into 1/2 inch half coins
  • 2 cups spinach, optional
  • Juice of one lime
  • Salt and pepper to taste

 

Method: 

  1. Make your chipotle sauce by adding the cherry tomatoes, garlic cloves and chipotle peppers into a small food processor and pulse them together until it breaks down into a salsa consistency.
  2. Set the sauce aside and heat up a large skillet over medium heat with some oil. Add your onions and peppers and start to sauté until softened.
  3. Once the onions and peppers are softened, add your blended tomato mixture and continue to sauté. Add in your spices into the mixture and continue to stir for about 2-3 minutes until fragrant.
  4. Add in your pinto beans along with the vegetable broth, then stir to combine everything well.
  5. Bring the mix to a simmer and then stir in your diced plantains.
  6. Once mixed, cover the pan with a lid and reduce the heat to low and continue to simmer for 10 minutes. Remove the cover and if adding spinach, stir it in now and allow it to wilt from the natural steam in the pan.
  7. Finish off the dish with a squeeze of lime juice. Adjust salt and pepper to your taste and then serve