This remake of an African beans and plantains recipe is as tasty as it is nutritious.
The recipe I based this dish on called for boiled pork, crawfish, and lots of oil, but you won’t miss any of those in this spicy stew.
Navy beans, kale, and fresh plantains stew in a broth that can have as much heat as you choose. The sweet plantains contrast the heat nicely.
Kale provides some texture to counter the soft beans and plantains– a great way to get more greens in your diet.
This one-pot recipe is super simple to put together. Simply put all the ingredients into the pot and simmer for at least 20 minutes. Makes about 4 servings.
African Beans and Plantains
A plant-based sweet and spicy one-pot dish with Navy beans, plantains, and kale.
- 2 cans Navy beans, drained and rinsed
- 1 plantain, peeled and sliced
- 1-2 cups kale, chopped and stems removed (I use two big handfuls)
- 1/2 cup chopped onions
- 2 cups vegetable stock
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 tbsp hot pepper sauce (omit for less heat)
- 1/8-1/4 tsp cayenne pepper (omit for less heat)
- salt and pepper to taste
Place all ingredients in a dutch oven over medium-high heat. Bring to boil. Reduce heat and simmer at least 20 minutes.