Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 2 large plantains, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper, to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, bell pepper, and jalapeño and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the cumin, paprika, coriander, and oregano and cook, stirring, for 1 minute.
4. Add the vegetable broth, plantains, tomatoes, and black beans and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, until the plantains are tender, about 15 minutes.
6. Stir in the lime juice and cilantro and season with salt and pepper, to taste.
7. Serve warm.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information: Calories: 291; Fat: 7g; Carbohydrates: 49g; Protein: 11g; Sodium: 633mg; Fiber: 9g
Substitutions for Ingredients:
- Olive oil can be substituted with canola oil
- Red bell pepper can be substituted with green bell pepper
- Vegetable broth can be substituted with chicken broth
- Black beans can be substituted with kidney beans
Variations:
- For a spicier stew, add more jalapeño pepper
- For a thicker stew, add a tablespoon of cornstarch
- For a creamier stew, add a cup of coconut milk
Tips and Tricks:
- To make the stew heartier, add diced potatoes
- To make the stew vegan, substitute the vegetable broth with vegetable stock
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the stew with a dollop of sour cream and a sprinkle of freshly chopped cilantro.
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced jalapeño
Pairings:
- Rice
- Cornbread
- Tortillas
Suggested Side Dishes:
- Roasted vegetables
- Grilled corn
- Sauteed greens
Troubleshooting Advice:
- If the stew is too thick, add more vegetable broth
- If the stew is too thin, add a tablespoon of cornstarch
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F
Food History:
Jacobina-style plantain stew is a traditional dish from the Brazilian state of Bahia. It is typically served with rice and is a popular dish in the region.
Flavor Profiles:
This stew has a smoky, savory flavor with a hint of sweetness from the plantains.
Serving Suggestions:
Serve the stew with a side of rice and a sprinkle of freshly chopped cilantro.
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Region: Brazilian