Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

Caribbean Bean Stew with Tomato Rice, Plantain & Avocado is a hearty and flavorful dish that balances the richness of beans with the freshness of vegetables and fruits.

Why Make This Recipe

This Caribbean Bean Stew is perfect for anyone looking for a nutritious, plant-based meal. It combines the earthy flavors of beans with the sweetness of plantains and the creaminess of avocado. It’s a great option for family dinners or meal prepping for the week.

How to Make Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

Creating the Caribbean Bean Stew is simple and rewarding. Follow these easy steps to bring this vibrant dish to your table!

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups cooked rice (preferably tomato rice)
• 1 ripe plantain, sliced
• 1 avocado, sliced
• Fresh cilantro for garnish

Directions

1. In a large pot, sauté onion, garlic, and bell pepper until soft.
2. Add the black beans, kidney beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir and let simmer for 20 minutes.
3. In a separate pan, fry the sliced plantains until golden brown.
4. To serve, layer the tomato rice, then top with the bean stew, fried plantains, and sliced avocado. Garnish with fresh cilantro.

How to Serve Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

Serving this Caribbean Bean Stew is a visual delight! Start with a bed of tomato rice, then spoon on the bean stew. Add the fried plantains and avocado slices on top. A sprinkle of fresh cilantro enhances its colors and flavors.

How to Store Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

To store leftovers, let the stew cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze the bean stew for up to 2 months. Just remember to freeze the plantains and avocado separately for the best texture.

Tips to Make Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

• Use fresh herbs to enhance the flavor.
• Adjust spices according to your taste preference for more heat or flavor.
• Serve with a squeeze of lime for a zesty touch.

Variation

For a meatier option, consider adding cooked chicken or shrimp to the stew. You can also switch the rice type for quinoa or any grain you prefer.

FAQs

Can I use different beans?
Yes, feel free to use other types of beans like pinto or black-eyed peas.

What if I can’t find ripe plantains?
You can use bananas in a pinch, but they will add a different sweetness.

Where can I buy the ingredients?
You can find most ingredients for Caribbean Bean Stew at your local grocery store or buy them here.

Enjoy creating and sharing this delicious Caribbean Bean Stew with Tomato Rice, Plantain & Avocado!

Caribbean Bean Stew with Tomato Rice, Plantain & Avocado

A hearty and flavorful dish that balances the richness of beans with the freshness of vegetables and fruits, perfect for nutritious family dinners.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Caribbean, Vegan

Servings 4 servings

Calories 450 kcal

Ingredients

  

Bean Stew Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• to taste Salt and pepper

Rice and Toppings

• 2 cups cooked rice (preferably tomato rice)
• 1 ripe plantain, sliced Fried until golden brown
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

 

Cooking the Stew

• In a large pot, sauté onion, garlic, and bell pepper until soft.
• Add the black beans, kidney beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
• Stir and let simmer for 20 minutes.

Preparing the Plantains

• In a separate pan, fry the sliced plantains until golden brown.

Serving

• To serve, layer the tomato rice, then top with the bean stew, fried plantains, and sliced avocado.
• Garnish with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the bean stew for up to 2 months, but store plantains and avocado separately for best texture.

Keyword Caribbean Bean Stew, Plant-based recipe, Tomato Rice