Plantain, Chorizo and Black Bean Stew

This comforting, hearty one-pot stew is filled with black beans, chorizo and ripe plantains. The plantains and chorizo lend the stew a lovely hint of sweetness and spice. It’s important to use ripe to achieve this flavor profile, so head to Latin or Caribbean markets for the best selection. (If you have access only to green plantains, note that it can take a week or more for them to ripen.)

Serve with rice if you want to stretch the recipe to feed more people.

Storage: Refrigerate for up to 3 days.

Where to buy: Plantains can be found at Latin or Caribbean markets and well-stocked supermarkets.

Directions

Time Icon
Total: 35 mins

1. Step 1

   In a Dutch oven or large pot over medium-high heat, heat the oil until shimmering. Add the chorizo and cook, breaking the meat apart with a spoon, until the fat starts to render and the sausage starts to brown, about 3 minutes. Add the onion, cumin seeds, salt, pepper and crushed red pepper flakes, if using, and cook, stirring frequently, until the onion starts to soften, 3 to 5 minutes.

2. Step 2

   Add the plantains, beans, and chicken stock or broth, then increase the heat to bring to a boil. Reduce the heat so the liquid is at a simmer and cook, stirring occasionally, until the plantains are soft and the liquid has reduced slightly, about 10 minutes. Taste, and season with additional salt or pepper as desired.

3. Step 3

   To serve, divide among the bowls and garnish with cilantro, queso fresco and lime wedges.