Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can beef broth
1¾ cups water
12 ounces cooked lean pork, cut into bite-size strips
3 plantains, peeled and cubed
½ of a 16-ounce package (2 cups) frozen pepper stir-fry vegetables (yellow, green, and red bell peppers and onion)
1 cup chopped tomatoes
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon crushed red pepper, plus more for garnish
3 cups hot cooked brown rice
Fresh pineapple slices (optional)
Combine black beans, broth, and water in a large pot. Bring to boiling. Stir in pork, plantains, frozen vegetables, tomatoes, ginger, cumin, salt, and crushed red pepper.
Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until the plantains are tender. Serve stew with rice. If desired, sprinkle with additional crushed red pepper and garnish with pineapple slices.