Our new favorite warm and nutritious stew filled with pinto beans, plantains, tomatoes, kale, and lots of cozy spices. Top it with a swizzle of a spicy green sauce called aji verde and you’re in flavor town.

Ingredients

5 serv.

small white onion, finely chopped↗1
cloves garlic, minced↗3
red bell pepper, finely chopped↗1
olive oil↗1 tablespoon
ground cumin↗2 teaspoon
chili powder↗2 teaspoon
smoked paprika↗1 teaspoon
more to taste
two 14-ounce cans fire-roasted diced or crushed tomatoes14
vegetable broth↗1 cup
kosher salt↗1 teaspoon
more to taste
medium-ripe plantains, peeled and sliced into small half-moon shapes2
one 15-oz can pinto beans, drained and rinsed15
kale, shredded↗2 cup
fresh cilantro, chopped↗0.5 cup
olive oil↗2 tablespoon
mayonnaise↗0.5 cup
of queso fresco3 ounce
jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!)↗1
bunch cilantro↗1
arlic cloves↗2
juice of 1 lime1
pinch of salt (to taste)

Step-by-step instructions

1
Shortcut (Optional): Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!
2
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.
3
Build the Stew: Add the cumin, chili powder, smoked paprika, tomatoes, and vegetable broth. Bring to a low simmer.
4
Cook the Plantains: 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.
5
Aji Verde Sauce: Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!
6
Serve It Up: Serve in bowls with rice (optional) and a swirl of aji verde! Also delicious on its own or with a fried egg on top! Yummm.

Source: pinchofyum.com

Original recipe ↗

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