How ripe should my plantains be?

For this recipe, we like to have the plantains be medium-ripe - so they're soft and just starting to turn yellow / brown on the peel. If you use very ripe plantains, they will be very sweet (also delicious but just a different taste)! If you use under-ripe plantains, they will be very starchy and take longer to cook (like a dense raw potato).

The stew itself has a lot of flavor, but we wouldn't say it's spicy. You can certainly add more spice (hot peppers, cayenne, etc.) to the stew itself if you like! I personally like to keep the spice contained in the sauce - that way the adults can eat the stew + sauce together, and our daughter can eat a milder version of the plain stew.

How do I store leftover aji verde?

We'd recommend storing it in a sealed container in the fridge for up to 1 week.

Plantain and Pinto Stew with Aji Verde Recipe

Description

Our new favorite warm and nutritious stew filled with pinto beans, plantains, tomatoes, kale, and lots of cozy spices. Top it with a swizzle of a spicy green sauce called aji verde and you’re in flavor town.

Ingredients

Units Scale

For the Stew:

1 small white onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika (more to taste)
two 14-ounce cans fire-roasted diced or crushed tomatoes
1–2 cups vegetable broth
1 teaspoon kosher salt (more to taste)
2 medium-ripe plantains, peeled and sliced into small half-moon shapes
one 15-oz can pinto beans, drained and rinsed
2 cups kale, shredded
1/2 cup fresh cilantro, chopped

For the Aji Verde:

2 tablespoons olive oil
1/2 cup mayonnaise
3 ounces of queso fresco (optional)
1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!)
1 bunch cilantro
2 garlic cloves
juice of 1 lime
pinch of salt (to taste)

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Instructions

Shortcut (Optional): Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!
Sauté the Veggies: Heat the oil in a large soup pot over medium high heat. Add the onions, garlic, and peppers. Sauté for 5 minutes until soft.
Build the Stew: Add the cumin, chili powder, smoked paprika, tomatoes, and vegetable broth. Bring to a low simmer.
Cook the Plantains: Add in the plantains. Simmer for another 15 minutes. Add in the pinto beans and kale. Heat until the kale is softened. Stir in the cilantro.
Aji Verde Sauce: Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!
Serve It Up: Serve in bowls with rice (optional) and a swirl of aji verde! Also delicious on its own or with a fried egg on top! Yummm.

Equipment

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Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Peruvian-Inspired

Keywords: plantains, plantain stew, pinto beans, aji verde, vegetarian stew, vegetarian soup, plantain recipe