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.
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.