Yet another plantain recipe! Why not?! I love plantains , I grew up eating plantains, be it fried, grilled , roasted, boiled, baked you name it. I tell ya our bond is unbreakable. This recipe is strictly vegan (I’m not vegan) and I must say dishes like this make me answer one of the questions I always ask my self ” What will I eat if I were vegan”? It’s simple, quick and oh so flavorsome. The sweetness from the plantains complements the buttery nature of the beans perfectly, making each bite sinfully delicious.
Going back to my roots with this one for sure. Hope you get to try it, make it your own and share your ideas.
Baked ripe plantains and beans stew
- 2 medium ripe plantains peeled and sliced as shown
- I cup diced Roma tomatoes
- 3 cups cooked Lima beans
- 1/3 cup chopped onions
- 1/2 cup frozen peas
- 1 cup vegetable broth
- 2 Tbsp minced garlic
- 2 tsp crushed ginger
- 1 Tbsp Mango Chili Medley (by EssieSpice)
- 2-4 Tbsp olive oil
- Layer plantain on parchment paper, drizzle a little bit of olive oil and bake at 375 for ~ 25 minutes.
- In a large skillet saute onions and garlic in some olive oil for ~ 2-3 minutes, add in tomatoes and cook for another 5 minutes.
- Add half of the vegetable broth, beans , ginger, peas; chili medley stir and let simmer on medium for 5-7 minutes.
- Then combine baked plantains with beans mixture, add remaining broth and let cook for another 5 minutes. Season with salt and pepper to taste and serve warm.
- Black eyed peas are an amazing substitute for Lima beans.
- Don’t fret if you can’t fine ripe plantains. Pick up some green plantains, they will become ripe within a few days (2-4 days)
- Left overs can be frozen for a few weeks. Thaw overnight and bake covered with aluminum foil for next day meals or side dish. Add more broth if necessary.