Plantain and Pinto Stew with Aji Verde

Name: Plantain and Pinto Stew with Aji Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: 1 small white onion; 3 clove garlic; 1 red bell pepper; 1 tbsp olive oil; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp smoked paprika; two 14-ounce cans fire-roasted diced or crushed tomatoes; 1 - 2 cup vegetable broth; 1 tsp kosher salt; 2 medium-ripe plantains; one 15-oz can pinto beans; 2 cup kale; 1/2 cup fresh cilantro; 2 tbsp olive oil; 1/2 cup mayonnaise; 3 oz queso fresco; 1 jalapeño pepper; 1 bunch cilantro; 2 garlic cloves; juice of 1 lime; pinch of salt

Serves 5 · 45 min total

Stew

Plantain and Pinto Stew with Aji Verde includes small white onion, garlic, red bell pepper. Total time: 45 minutes. Serves 5.

Ingredients

1 small white onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, finely chopped

1 tbsp olive oil

2 tsp ground cumin

2 tsp chili powder

1 tsp smoked paprika, more to taste

two 14-ounce cans fire-roasted diced or crushed tomatoes

1 - 2 cups vegetable broth

1 tsp kosher salt, more to taste

2 medium-ripe plantains, peeled and sliced into small half-moon shapes

one 15-oz can pinto beans, drained and rinsed

2 cups kale, shredded

½ cup fresh cilantro, chopped

2 tbsp olive oil

½ cup mayonnaise

3 oz queso fresco, optional

1 jalapeño pepper, roughly chopped, ribs and seeds removed, add more for more heat!

1 bunch cilantro

2 garlic cloves

juice of 1 lime

pinch of salt, to taste

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