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 palm oil gives this dish is nothing short of iconic. 🤩
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
- Meat – Chunks of beef, chicken, or pork will add loads of flavor to this dish. Optionally, you can add some crayfish, too!
- 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.
- 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.
- Kale – Adding color, texture, and veggies, kale is here for the party! Collard greens and callaloo also work fine.
- 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.
- 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
- Use your favorite protein. You can use any protein. Shrimp, chicken, beef, pork, smoked turkey – just pick whatever you are in the mood for.
- Make it a vegetarian. Leave out the meat and use vegetable bouillon. You’ll certainly have enough protein from the beans anyway.
- Turn down the heat. If you don’t do spicy foods, just leave out the scotch bonnet and the cayenne pepper. 😅
- Rice, black beans, and plantains are another excellent mix for a hearty one-pot rice and beans meal.
- Feel free to squeeze in some lime juice for a great flavor balancer.
- Beans and plantains. Cook the beans and plantains separately, then serve them side by side for a delicious twist.
Recipe Notes
- 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.
- 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.
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
- Fried Sweet Plantains
- Pastelon (Plantain Lasagna)
- Baked Plantain Frittata
- Roast Jerk Plantains
- Plantain Pancakes
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.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
African
Servings 6
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:
How to cook beans
- 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.
Nutrition Information:
Serving: 240g| Calories: 838kcal (42%)| Carbohydrates: 138g (46%)| Protein: 39g (78%)| Fat: 20g (31%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 7g| Cholesterol: 74mg (25%)| Sodium: 283mg (12%)| Potassium: 2491mg (71%)| Fiber: 21g (88%)| Sugar: 54g (60%)| Vitamin A: 6597IU (132%)| Vitamin C: 80mg (97%)| Calcium: 140mg (14%)| Iron: 8mg (44%)
Nicole says
Your website is fantastic Thank you thank you thank u
Patrick says
What type of plantains should be used? Green or ripe?
ImmaculateBites says
Green plantains or slightly ripe plantains. It should be firm enough to withstand the cooking .
Sarah says
Hi! This dish looks amazing! I really want to cook this on Friday. However, I am vegetarian so I will just leave out the meat/crayfish and use a fake chicken seasoning that I have that tastes pretty close to the real thing.
How would I adjust this recipe since i’m removing the meat and the crayfish?
Basically, when do I add onions, the peppers, the seasonings (i.e. salt, cayenne, paprika, etc.)? Do I still cook the beans separately without any other ingredients…and then add the plantain and the onions with the seasons?
Hope this makes sense! Any suggestions would be appreciated!
ImmaculateBites says
Yes, I would cook the beans separately before adding to the plantains. Then I would add all the seasonings(paprika, cayenne pepper, onions), reserved for the chicken, into the pot of plantains and beans.
Do let me know how it works for you . Thanks
Stacy says
So good!!!! Another great recipe.
ImmaculateBites says
YESS!!!
Linda says
Can I substitute a different green for the kale?
ImmaculateBites says
You sure can. Any leafy green works well here.
Salah says
This blog has quickly become my sunday afternoon routine. I chose a recipe Ive not tried, I put on some soul music and just get on with cooking and following instructions… And for the past 3 weeks, each recipe has turned out so excellent and delicious! Thank so much for sharing your awesome cooking skills. Much appreciated.
ImmaculateBites says
Thank you so much salah! You just warmed my heart this sunday morning.
MaryAnn Ndwanyi says
Thank you for your recipes. Wish I had this website 10 years ago. I was curious about where this recipe originates from. I’m American married to a Rwandan who was born and raised in Tanzania. This looks very delicious and I will be making it for the family. Thank you.
Thank you,
MaryAnn
ImmaculateBites says
Hi MaryAnn! Glad you found this website. What I know about this recipe is that most West African Countries have a variation of it and it’s not specific to one region.Do let me know how it works for you. Thanks
Ashly says
Are you asking for whole crayfish or dried crayfish?
Thank you!
ImmaculateBites says
Dried Crayfish
Chele says
Another successful dish! I can’t thank you enough! Thank you! https://docs.google.com/file/d/0B7WywDLS7ktXTDVLTDBkSmFaZms/edit?usp=docslist_api
ImmaculateBites says
Aww thanks Chele, glad you are becoming a fan.
Johanna says
This looks delicious, I definitely want to make it soon! I love, love, love plantains. Any recommendation as to which type of meat works best? I’d like to keep the meal somewhat light, but without sacrificing flavor.
ImmaculateBites says
Hi Johanna, I have tried this with all kinds of protein and it works well. Smoked turkey , beef shank, or chicken(thighs cut up) would do just fine. Let me know how it works for you. Thanks.
Ngozi Beyibe says
I like this type of cooking, I will try it for my children hope I t will be good for them.
rajathebelle says
salaam! how does one go about boiling beans if theyd rather not use canned?
ImmaculateBites says
Recipe has been updated . Let me know if you make it . Thanks
Lynn | The Road to Honey says
This stew looks so warm and tasty…comfort food at it’s best. And I love how it include plantains as a unique twist from the soups that I am used to.
ImmaculateBites says
Thanks Lynn. Plantains makes this a one pot meal. You can also use potatoes.
anna says
This looks delicious- what kind of beans do you use? I ate a lot of rice and beans when I lived in Cameroon, but it seems like I can never find the same type of beans.
ImmaculateBites says
Thanks, I used red beans. Pinto, kidney and/or black beans would work as well.
anna says
Thanks! Going to make this later this week.
Nagi@RecipeTin Eats says
No one but you can make me want to dive in a slurp up beans straight out of pot except you! I’m not really into football either but I do get caught up in the hype! I just don’t understand the rules, I’ve had them explained to me loads of times but I just don’t get it. I yell and cheer when others do, but I don’t really get why I’m cheering 🙂
ImmaculateBites says
Nagi, that’s how I felt loading up these pictures. Oh, don’t worry about really getting into football- I don’t!!!
kay says
Question: If I decide to add the Crayfish, at which step should I add them? This dish looks very delish by the way, thanks for sharing and keep up the good work.
ImmaculateBites says
Thanks Kay. You add it when you add the plantains and most of the ingredients.