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Close up of a plate of rice topped with sofrito black beans, baked plantains, broccoli, pickled cabbage and cilantro lime sauce.

Sofrito Black Beans with Baked Sweet Plantains

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Dominican
  • Diet: Vegan


Easy sofrito black beans using fresh homemade sofrito ingredients. Served with baked sweet plantains for a nourishing and easy to make weeknight dinner.


  • High heat oil and oil spray
  • 2 plantains, peeled and sliced into 1/2 inch thick slices
  • 1 pint cherry tomatoes
  • 1/4 medium yellow onion, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup parsley, minced
  • 34 cloves garlic, minced or crushed
  • 1/2 a bell pepper, diced
  • 1/2 tbsp apple cider vinegar
  • 1, 15 oz can black beans, rinsed and drained
  • 1 tsp oregano
  • 1/2 tsp ground coriander
  • 1 cup water
  • 1/2 vegetable bouillon cube or 1/2 tsp bouillon paste
  • Juice of half a lime


  1. Preheat the oven to 425F, then peel and slice your plantains into 1/2 inch pieces. Place the slices on a parchment lined baking sheet and spray both sides with oil. Place the plantains in the oven to cook for 15 minutes, then flip and roast for another 5-10 minutes until golden.
  2. As the plantains roast, prepare the beans. Heat up a skillet and warm about 1-2 tablespoons of oil before adding in the cherry tomatoes. Occasionally stir until the cherry tomatoes start to split and burst open.
  3. Add in the onions, parsley and cilantro along with a pinch of salt and allow to sauté until softened. Stir in the garlic and continue to sauté until fragrant then stir in the pepper, cooking until softened. Add in the black beans, vinegar, oregano, coriander, and 1 cup of water with your bouillon cube.
  4. Bring everything to a simmer, stirring occasionally until the beans start to thicken. Serve the beans with rice, the plantains and avocado, then feel free to add any additional vegetables with it as desired.


If you want this recipe to go even faster, place all the sofrito ingredients in a blender or food processor to mince the ingredients.

Change up the beans you use. This goes great with any beans you like, so if you want to use pinto beans, kidney beans or even chickpeas, go ahead!

Do not cut the plantains too thin. This will make the edges burn easier when roasting in the oven.

If the beans are still soupy, lightly mash a few beans and stir. The mashed beans will act as a thickening agent.

Serve with some avocado, pickled cabbage or cilantro lime sauce.