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  • 1 15-ounce can black beans, rinsed and drained
  • 1 14 1/2-ounce can beef broth
  • 1 3/4 cups water
  • 12 ounces cooked lean pork, cut into bite-size strips
  • 3 plantains, peeled and cubed
  • 1/2 of a 16-ounce package (2 cups) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
  • 1 cup chopped tomatoes
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 3 cups hot cooked brown rice
  • Fresh pineapple slices (optional)



Step 1

In a 4-quart Dutch oven combine black beans, broth, and water. Bring to boiling. Stir in meat, plantains, frozen vegetables, tomatoes, ginger, cumin, salt, and crushed red pepper. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until plantains are tender. Serve stew with rice. If desired, sprinkle with additional red pepper and garnish with pineapple slices. Makes 6 (1 1/3-cup) servings.


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