Brazilian Sweet Plantain and Black Bean Stir-Fry

Name: Brazilian Sweet Plantain and Black Bean Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium ripe plantains (about 300g), peeled and sliced into 1/2-inch thick rounds; 1 tbsp neutral oil (vegetable or canola); 1 small red onion (100g), thinly sliced; 2 garlic cloves, minced; 1 red bell pepper (150g), julienned; 1 cup cooked black beans (about 170g), drained and rinsed; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1 small fresh chili (such as serrano), finely chopped (optional); 1 tbsp brown sugar; Juice of 1 lime (about 30ml); 1/4 cup fresh cilantro leaves, roughly chopped; Salt, to taste; Freshly ground black pepper, to taste

This Brazilian-inspired stir-fry balances caramelized sweet plantains with smoky black beans and fresh herbs for a bright, sweet-savory warm-weather dish.

Prep15 minCook20 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Heat a large nonstick skillet over medium heat and add 1/2 tablespoon of oil.
02
Add the sliced plantains in a single layer and cook without stirring until golden and caramelized on one side, about 3-4 minutes.
03
Flip the plantains and cook the other side until equally golden, about 3 minutes more. Remove and set aside on a plate lined with paper towels.
04
Add the remaining 1/2 tablespoon oil to the skillet and add the sliced onion and red bell pepper.
05
Cook, stirring frequently, until the onion turns translucent and the pepper softens, about 5 minutes.
06
Add the minced garlic, smoked paprika, cumin, coriander, and chopped chili (if using). Stir and cook until fragrant, about 1 minute.
07
Stir in the black beans and brown sugar, cook, stirring occasionally, until beans are warmed through and sugar has melted, about 3 minutes.
08
Return the caramelized plantains to the skillet and gently fold everything together.
09
Remove from heat, squeeze the lime juice over the stir-fry, and sprinkle with fresh cilantro.
10
Season with salt and black pepper to taste and serve warm.

From the editor

Cooking tips

Choose ripe plantains with black spots for natural sweetness and easier caramelization.
If you don't have pre-cooked black beans, canned ones work well after rinsing to reduce sodium.
Avoid overcrowding the pan when caramelizing plantains to ensure even browning.
For a milder dish, omit the fresh chili or substitute with a pinch of smoked paprika only.

Published May 4, 2026