Monday, May 17, 2010

Plantain and Pinto Stew served with Parsnip Chips

The cilantro adds such a great flavour to this dish. I think I will use banana's next time instead of the plantains. The parsnip chips are a yummy addition.

One recipe parsnip chips...recipe in last post
1 tbsp oil
1 large onion, chopped finely
1 yellow pepper, chopped finely
3 cloves garlic, minced
8 plum tomatoes, diced
1/4 cup vegetable broth
1 tsp salt
2 tsp ground cumin
1 (15oz) can pinto beans, drained and rinsed
2 ripe plantains, peeled, sliced in half lengthwise, and sliced into 1/2 inch pieces
1 cup chopped fresh cilantro

In a soup pot over medium heat, saute the onions, peppers and garlic in the oil for 7 minutes, until the vegetables are softened. Add the tomatoes, broth, salt, and cumin. Cover and bring to a boil, turn down heat and simmer for 15 minutes, stirring occasionally, until the tomatoes are cooked and broken down.

Add the pinto beans and plantains. cover and simmer for another 20 minutes. the plantains should be soft and sweet. Add the cilantro and mix in so that it wilts.

Ladle into bowls and serve with parsnip chips.

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