Caribbean Plantain + Pinto Stew

     I used to think plantains were just old bananas that supermarkets kept in stock in hopes that people would buy them to make banana bread. When I moved to Brooklyn and noticed that even the smallest quickie mart carried these black bananas I just thought people in Brooklyn must really have a thing for banana bread. Silly me! As the rest of the world probably knows already, plantains are a major component of Latin American and Caribbean cuisine, and are used in soups, stews, and desserts. I was completely blown away by the combination of flavors in this stew--both sweet and spicy--and owe many of my thanks to the plantains. This recipe definitely goes on my list of top favorites.

Ingredients:
1 large yellow onion, chopped finely
1 yellow pepper, chopped finely
2 jalapenos, seeded and chopped finely
3 cloves garlic, minced
8 plum tomatoes, diced
1/4 cup cooking sherry (any cooking wine will do, or sub vegetable broth)
1 teaspoon salt
2 teaspoons ground cumin
1 (15 oz) can pinto beans, drained and rinsed OR 2/3 cup dried pintos, soaked overnight
2 ripe plantains, peeled, sliced in half lengthwise, and sliced into 1/2-inch pieces
1 cup chopped fresh cilantro

Instructions:
1. If using the soaked beans: place beans in a pot with fresh water and bring to a boil, then reduce heat to low and let simmer, covered for 60 minutes. If using canned beans, continue directly to step 2.
2. In a soup pot over medium heat, saute the onions, peppers, jalapenos, and garlic for 5-7 minutes, until the vegetables are softened.
3. Add the tomatoes, sherry, salt, and cumin. Cover and bring to a boil, then let simmer for 15 minutes, stirring occasionally, until the tomatoes are cooked and broken down.
4. Add the pinto beans and plantains. Cover and simmer for another 20-25 minutes.
5. Ladle into serving bowls and garnish with cilantro.

Source: Inspired by a recipe in "Veganomicon"