Plantain and Pinto Stew with Aji Verde

pinchofyum.com

Audrius Sapola

subheading: For the Stew:

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 to 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

½ cup fresh cilantro, chopped

subheading: For the Aji Verde:

2 tablespoons olive oil

½ cup mayonnaise

3 ounces of queso fresco (optional)

2 jalapeño peppers, ribs and seeds removed, roughly chopped (add more for more heat!)

1 bunch cilantro

3 garlic cloves

juice of 1 lime

pinch of salt (to taste)

Directions at pinchofyum.com

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