Plantain and Pinto Stew with Aji Verde

Name: Rebusan Pisang Raja dan Pinto dengan Aji Verde
Total time: 45 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 1 small white onion, finely chopped; 3 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 tablespoon olive oil; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika (more to taste); two 14-ounce cans fire-roasted diced or crushed tomatoes; 1 -2 cups vegetable broth; 1 teaspoon 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; 1/2 cup fresh cilantro, chopped; 2 tablespoons olive oil; 1/2 cup mayonnaise; 3 ounces of queso fresco (optional); 1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!); 1 bunch cilantro; 2 g arlic cloves; juice of 1 lime; pinch of salt (to taste)

Our new favorite warm and nutritious stew filled with pinto beans, plantains, tomatoes, kale, and lots of cozy spices. Top it with a swizzle of a spicy green sauce called aji verde and you're in flavor town.

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Rebusan Pisang Raja dan Pinto dengan Aji Verde

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

5 servings

1 small white onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon smoked paprika (more to taste)
two 14-ounce cans fire-roasted diced or crushed tomatoes
1 -2 cups vegetable broth
1 teaspoon 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
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil
1/2 cup mayonnaise
3 ounces of queso fresco (optional)
1 jalapeño pepper, ribs and seeds removed, roughly chopped (add more for more heat!)
1 bunch cilantro
2 g arlic cloves
juice of 1 lime
pinch of salt (to taste)

Steps

Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!
Heat the oil in a large soup pot over medium high heat. Add the onions, garlic, and peppers. Sauté for 5 minutes until soft.
Add the cumin, chili powder, smoked paprika, tomatoes, and vegetable broth. Bring to a low simmer.
Add in the plantains. Simmer for another 15 minutes. Add in the pinto beans and kale. Heat until the kale is softened. Stir in the cilantro.
Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!
Serve in bowls with rice (optional) and a swirl of aji verde! Also delicious on its own or with a fried egg on top! Yummm.