Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil, (divided)
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (diced)
  • 1 medium green bell pepper, (diced)
  • 3 garlic cloves, (minced)
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cloves
  • 2 (14 ounce or 400 gram) cans diced tomatoes
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons tomato paste
  • 1 (14 ounce or 400 gram) can kidney beans
  • 2 ripe plantains, (sliced (about 1/2 inch thick))
  • 2 tablespoons lime juice
  • 1/2 cup pimento-stuffed green olives
  • Salt and pepper, (to taste)
  • Fresh cilantro, (for serving)

Instruction

  • Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat.
  • When the oil is hot, add the onion and both bell peppers. Cook the veggies for about 5 minutes, until softened a bit, stirring occasionally.
  • Add the garlic, cumin, paprika, and cloves. Continue cooking for about 1 minute, until very fragrant.
  • Stir in the tomatoes, broth, coconut milk, tomato paste, and kidney beans.
  • Bring the mixture to a boil, lower the heat, and let it simmer, uncovered, for about 25 minutes, until thickened slightly. Stir the pot occasionally.
  • While the stew simmers, coat the bottom of a large nonstick skillet with the remaining 2 tablespoons of oil and place it over medium heat.
  • When the oil is hot, add the plantain slices in an even layer. Work in batches if you can't fit them all at once.
  • Cook the plantain slices for about 5 minutes on each side, until softened and browned.
  • Remove the cooked plantains from the skillet and transfer them to a paper towel-lined plate.
  • After the stew has simmered for 25 minutes, gently stir in the cooked plantains. Let the stew simmer for 5 minutes more.
  • Remove the stew from heat, then stir in the lime juice and olives. Season the stew with salt and pepper to taste.
  • Ladle into bowls and sprinkle with fresh cilantro. Serve.