Plantain and Pinto Stew with Aji Verde

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 garlic cloves
• juice of 1 lime
• pinch of salt (to taste)

Steps

1. 1

   Place the onion, garlic, and bell pepper in a food processor and pulse them through for quick and easy chopping!

2. 2

   Heat the oil in a large soup pot over medium high heat. Add the onions, garlic, and peppers. Sauté for 5 minutes until soft.

3. 3

   Add the cumin, chili powder, smoked paprika, tomatoes, and vegetable broth. Bring to a low simmer.

4. 4

   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.

5. 5

   Blend up all aji verde sauce ingredients in a food processor or blender until smooth. This sauce is spicy!

6. 6

   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.