Plantains and Beans
Slightly sweet plantains, savory beans, and a healthy dose of kale make this an ultra-satisfying dish. It’s protein-packed and delicious, with no frying required.
This hearty one-pot dish is an easy meal you can throw together any day of the week. Plus, you can modify it to your taste preferences because it’s easy to customize.
You probably won’t be surprised to learn that this recipe was inspired by West African street food. I love African flavors, and the rich, unique flavor profile that palm oil gives this dish is nothing short of iconic.
Why You’ll Love It
First off, it’s a one-pot meal, which means cooking and cleanup are easy peasy! Next up, it’s insanely filling. Try a plate of this with some crusty bread, and you’ll stay full for hours. Finally, it’s highly nutritious! Beans, plantains, and kale are all here with their good-for-you vibes.
How to Make Plantains and Beans
- Boil the meat seasoned with salt, cayenne pepper, and half of the chopped onion until tender. How long it takes will depend on the meat you use. Reserve 3-4 cups or more of the resulting broth.
- Cut the plantains into thick, round slices. Add them to the pot of boiled meat along with the bouillon cubes, crayfish, palm oil, and remaining onion. Add about a cup or more of water to cover the ingredients.
- Cook – Bring it to a boil, reduce heat to medium, and simmer for about 20 minutes.
- Add Beans and Kale – Add the cooked beans and kale, cook for another 10 minutes or more until tender, and adjust the seasonings to taste.
- Serve – Remove from heat and serve hot.
Recipe Notes
- Use any protein: shrimp, chicken, beef, pork, smoked turkey, whatever you are in the mood for.
- Leave out the meat and use vegetable bouillon for a vegetarian version.
- Leave out the hot peppers if you don’t do spicy food.
- Feel free to squeeze in some lime juice for a great flavor balancer.
- Cook the beans and plantains separately, then serve them side by side for a delicious twist.
- If at any point your plantains and beans seem too thick or appear to be drying out, add a little more water or broth.
- For subtler heat, keep the scotch bonnet pepper intact, but pierce it a few times with a toothpick to release some of the heat, but not too much.
- Yes, you can cook the meat in an Instant Pot. Release the pressure after about 30 minutes, add the plantains and seasonings, and pressure cook for 10 more minutes. Release the pressure, add the beans and kale, and simmer until the kale is tender.
Make-Ahead and Storage Instructions
Feel free to make this dish a day or two ahead. Just refrigerate it in an airtight container and reheat it on the stovetop over medium heat. You can also freeze it for 4-5 months.
Keep leftovers refrigerated in an airtight container for 3-5 days. Reheat stovetop over medium heat, adding a little more water if needed. You can also pop individual portions in the microwave.
What Goes with Plantains and Beans
I love to serve this with some steaming jasmine rice and homemade flatbread. Add a side of cucumber salad and a refreshing glass of sorrel drink, and your meal will be complete!
More Mouthwatering Plantain Recipes to Try
- Fried Sweet Plantains
- Pastelon (Plantain Lasagna)
- Baked Plantain Frittata
- Roast Jerk Plantains
- Plantain Pancakes
By Imma
Plantains and Beans
Ingredients
- 1-2 pounds (450-900g) meat in chunks (beef, chicken, pork, etc.)
- 1 medium onion, chopped
- 4-5 pounds (1.8-2.25kg) plantains (green or slightly ripe)
- ½ cup (145g) crayfish (optional)
- ⅓ cup (80ml) palm oil or canola oil (see notes)
- 4 cups (700g) cooked beans
- 1 cube chicken bouillon
- 2 teaspoons (4g) smoked paprika
- 1 scotch bonnet or habanero
- 1 bunch fresh kale, chopped
- ½-1 teaspoon (1-2g) cayenne pepper (optional)
- salt and pepper to taste
Instructions
- In a large saucepan, boil meat seasoned with salt, cayenne pepper, and onions until tender. How long it takes depends on the meat. You'll want 3-4 cups of broth.
- Using a sharp knife, cut both ends off the plantain to make it easier to peel the plantains. Slit a shallow line down the long seam of the plantain, cutting only as deep as the peel. Remove the peel by pulling it back.
- Cut the plantains into thick round discs.
- Add the plantains to the pot of boiled meat, then add the bouillon cube, crayfish, red palm oil, and remaining onions. Add a cup or more of water to cover the ingredients.
- Bring to a boil, lower the heat to medium, and simmer for about 20 minutes.
- Finally, add the cooked beans and kale and cook for 10 minutes or more until tender. Adjust seasonings and thickness with water, salt, and pepper.
- Remove from heat and serve hot.
Tips & Notes:
- Rinse beans, picking through and discarding foreign objects. Put beans in a large pot and cover with 3-4 inches of cold water. Cover and soak overnight or for 6-8 hours.
- Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. For a pressure cooker: Follow the manufacturer’s instructions. It takes roughly 8-12 minutes to cook. If cooking the beans stovetop, simmer for anywhere from 45 minutes to 2 hours until tender. The time will depend on the type of beans.
- Drain the cooked beans and set aside.
- To peel plantains, cut both ends off with a sharp knife. Slit a shallow line down the long seam of the plantain, cutting through just the peel. Remove the peel by pulling it back.
- If at any point your plantains and beans seem too thick or appear to be drying out, add a little more water or broth.
- For subtler heat, keep the scotch bonnet pepper intact, but pierce it a few times with a toothpick to release some of the heat, but not too much.
- Yes, you can make the meat in an Instant Pot. Release the pressure after about 30 minutes, add the plantains and seasonings, and pressure cook for 10 more minutes. Release the pressure, add the beans and kale, and simmer until the kale is tender.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
