This stew is an absolute winner. I love the mixture of all the yummy fresh tender cooked veggies with the warm and smoky spices, and of course, three cheers for plantains.
What do you know about plantains? It’s been a long time since I have cooked with them! Did you know plantains are very low in sugar, are used as a veggie in many recipes are not meant to be eaten raw? When I saw this recipe listed in Pinch of Yum’s 30 day plant challenge, I just knew I had to try it!
To be perfectly honest, this is probably one of the easiest challenges I have participated in. I’m one of those foodies who loves vegetables, and I am definitely a sucker for new recipes. This stew will be a new dinner staple especially since my husband loved it too. He didn’t even miss the meat. He did top his with shredded cheese but as much as I love cheese, I don’t even miss cutting back on dairy.
Their recipe called for pinto beans but since I didn’t have them, I used these Borlotti Beans which were a great substitution. The beans give the stew some bulk and the warming spices and smoky paprika give it a little bit of heat but definitely not over powering. It’s more smoky than hot and get ready to fall in love with the bite sized chunks of sweetness from the plantains.
In fact this is so good, I’d suggest doubling the recipe since these are the kind of left overs I can get into. In all honesty, if we do have left overs, they go in my husband lunches over the next couple days. Not these?!
Don’t forget the green sauce! Green sauce? Yes the green sauce! It’s called Aji Verde. It’s full of creamy cilantro flavor and will also possibly start your mouth on fire. I suggest stripping the jalapeño of it’s seeds, but we love spice. It’s VERY GOOD either way.
Use a little or use a lot. It depends on how much heat you like I guess. Personally, I love spicy food, but watch out, this sauce packs a punch, (especially if you use the jalapeño seeds). Just don’t forget it! I had left overs the next day and I was half way done with my stew before I realized I forgot the yummy sauce. Trust me, it makes a diff! I immediately added some sauce….”that’s more like it!”
This Plantain and Borlotti bean stew can be eaten as is in a bowl like soup, but it’s even better with a homemade sourdough tortilla. You can use it to soak up some of the flavorful tomatoey juices. We also had some left over rice, but cauli rice would be great too!
Bonus…it’s a great meal before a long run since it’s quite carby. I like to get at least one or two extra carbs the night before a long run and I am pretty sure plantains may fall into a resistant carb category as well as white rice. Yeah for good decisions!
Even though it was a COLD & WINDY long run Friday, I felt strong and ran 13.1 miles with no fuel. I give the credit to good post run meal! To be honest, I felt like I could have kept going if it wasn’t for the wind in my face for the last few miles. 13.1 miles seemed like the perfect number to call it even though I was less than a half mile from home??♀️. I ran a half marathon and that’s good enough! I definitely earned every bite of my post run oats! They were soooo GOOD!
So are are you ready to make some yummy stew? Hope so cuz this is so GOOD. Just don’t forget the sauce!
Plantain and Borlotti Bean Stew with Aji Verde
(adapted via Pinch of Yum)
INGREDIENTS:
For the Stew:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 each red, orange, and yellow 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 or sea salt (more to taste)
- 2 medium-ripe plantains, peeled and sliced into small half-moon shapes
- one 15-oz can beans, (pinto, black, borlotti), drained and rinsed
- 2 cups kale, shredded
- 1/2 cup fresh cilantro, chopped
For the Aji Verde:
- 2 tablespoons olive oil
- 1/2 cup avocado mayonnaise or greek yogurt
- 3 ounces of queso fresco or feta (optional)
- 1 large or 2 small jalapeño peppers, ribs and seeds removed, roughly chopped (add more for more heat!)
- 1 bunch cilantro
- 3 garlic cloves
- juice of 1 lime
- pinch of salt (to taste)
Directions:
- Place the onion, garlic, and bell peppers in a food processor and pulse them through for quick and easy chopping!
- Sauté the Veggies. Heat the oil in a large soup pot over medium high heat. Add the onions, garlic, and peppers. Sauté for 5 minutes until soft.
- Add the cumin, tomatoes, and vegetable broth. Bring to a low simmer.
- Add in the plantains. Simmer for another 15 minutes. Add in the pinto beans and kale. Heat until the kale is softened. Stir in the cilantro.
- Aji Verde Sauce: Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!
- Serve in bowls with rice (optional) and a swirl of aji verde! Also delicious on its own or with a runny egg on top! Yummm
Note: Or use your Instant Pot. Sauté veggies first. Add all other ingredients and pressure cook on high for 15 minutes.
Are you on the eat less meat train?
My friend refers to is as reductatarinism…eating less meat. Sounds good to me!
What makes you DNF a run or a race?
I say it really doesn’t matter. You don’t need a reason to DNF.
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