Plantains and Beans

Content… Why You’ll Love It Ingredients You’ll Need How to Make It Recipe Variations Recipe Notes Make-Ahead Instructions Serving and Storage Instructions What to Serve More Mouthwatering Plantain Recipes to Try

Why You’ll Love One-Pot Plantains and Beans

First off, it’s a one-pot meal, which means cooking and cleanup is 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. 💪

Ingredients You’ll Need

1. Meat – Chunks of beef, chicken, or pork will add loads of flavor to this dish. Optionally, you can add some crayfish, too!
2. Plantains – Go for the green plantains that are just starting to ripen. Ripe plantains will be too sweet and soft, but barely ripening provides a subtle sweet note to this dish.
3. Beans – I used red beans for this recipe, but you can literally use any beans you like! You can also use canned or dry beans, but that’s also down to personal preference.
4. Kale – Adding color, texture, and veggies, kale is here for the party! Collard greens and callaloo also work fine.
5. Seasonings – Onion (white or red onion), chicken bouillon, smoked paprika, scotch bonnet pepper, and some cayenne pepper lend flavor and some heat to this dish.
6. Palm Oil – Disclaimer: This is NOT the commercialized palm oil many complain about. This African staple enjoys a rich and unique flavor you’ll love. But if you can’t find it, canola or coconut oil works just as well.

How to Make Plantains and Beans

• Prep Meat – In a large saucepan, 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.
• Add Plantains – Cut the plantains into thick, round slices. Place the plantains into the pot of boiled meat, and add the bouillon cubes, crayfish, palm oil, and remaining onion. Add about a cup or more of water to cover the ingredients. (Photos 1-2)
• 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. (Photos 3-4)
• Serve – Remove from heat and serve hot.

Recipe Variations

1. Use your favorite protein. You can use any protein. Shrimp, chicken, beef, pork, smoked turkey – just pick whatever you are in the mood for.
2. Make it a vegetarian. Leave out the meat and use vegetable bouillon. You’ll certainly have enough protein from the beans anyway.
3. Turn down the heat. If you don’t do spicy foods, just leave out the scotch bonnet and the cayenne pepper. 😅
4. Rice, black beans, and plantains are another excellent mix for a hearty one-pot rice and beans meal.
5. Feel free to squeeze in some lime juice for a great flavor balancer.
6. Beans and plantains. Cook the beans and plantains separately, then serve them side by side for a delicious twist. 

Recipe Notes

1. Not sure how to cut plantains? Cut both ends of the plantain off with a sharp knife to make it easier to peel. Next, slit a shallow line down the long seam of the plantain, cutting through just the peel. Remove the peel by pulling it back.
2. If at any point your plantains and beans seem too thick or appear to be drying out, add a little more water or broth. 
3. 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.
4. 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.

Make-Ahead Instructions

Feel free to make this dish a day or two ahead. Just store it refrigerate in an airtight container and reheat it stovetop over medium heat. You can also freeze it for up to three months. 

Serving and Storage Instructions 

Serve plantains and beans warm with a side of crusty bread or white rice. Keep leftovers refrigerated in an airtight container for 3-5 days. Reheat it 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

1. Fried Sweet Plantains
2. Pastelon (Plantain Lasagna)
3. Baked Plantain Frittata
4. Roast Jerk Plantains
5. Plantain Pancakes