This Chipotle Pinto Bean and Plantain Stew is tasty, healthy and comes together quick. All simmered together with smoky chipotle peppers and finished with lime.
- 2 chipotle peppers in adobo sauce
- 3 cloves of garlic
- 1 cup cherry tomatoes
- 1 tbsp of neutral oil, I used avocado oil
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 2 tsp sazon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1, 15 oz can pinto beans
- 1 1/2 cups vegetable broth
- 1 slightly ripe yellow plantain, cut the ends off and cut the skin length wise, peel and cut into 1/2 inch half coins
- 2 cups spinach, optional
- Juice of one lime
- 1–2 tsp maple syrup, optional
- Salt and pepper to taste
- Make your chipotle sauce by adding the cherry tomatoes, garlic cloves and chipotle peppers into a small food processor and pulse them together until it breaks down into a salsa consistency.
- Set the sauce aside and heat up a large skillet over medium heat with some oil. Add your onions and peppers and start to sauté until softened.
- Once the onions and peppers are softened, add your blended tomato mixture and continue to sauté. Add in your spices into the mixture and continue to stir for about 2-3 minutes until fragrant.
- Add in your pinto beans along with the vegetable broth, then stir to combine everything well.
- Bring the mix to a simmer and then stir in your diced plantains.
- Once mixed, cover the pan with a lid and reduce the heat to low and continue to simmer for 10 minutes. Remove the cover and if adding spinach, stir it in now and allow it to wilt from the natural steam in the pan.
- Finish off the dish with a squeeze of lime juice and if the mixture is too acidic, add a little bit of maple syrup to help balance out the meal. Adjust salt and pepper to your taste and then serve.
To peel your plantain, cut off the ends and with a paring knife, cut the skin length wise from end to end. With your fingers, peel back the cut skin to help peel it away from the flesh. If the skin is sticking to the flesh, you can use your paring knife to help lightly trim the skin off the flesh.
Cut your plantain into thicker chunks. You should be aiming for plantain pieces that are about 1/2 inch thick. Avoid cutting them too thin or they will get really soft and break apart in your stew.
If you want to tone down the heat of your recipe, you can deseed your chipotle pepper or just use the sauce available in the can of chipotle peppers. You can start with 2 tablespoons and increase based on your taste preference.
Use canned pinto beans to make this a super fast recipe. Just make sure to rinse and drain the pinto beans well before using.
Keywords: pinto bean stew