Puré de Frijol y Plátano Maduro (Bean and Ripe Plantain Puree)

Ripe Plantain and Bean Puree

This Bean and Ripe Plantain Puree is a traditional Colombian side dish. I know it doesn’t look good in the picture, but it is delicious and easy to make and goes perfectly with grilled beef, pork or chicken. This time I used canned beans to keep it simple, but my grandmother always made the beans from scratch.

Buen provecho!



(About 4 servings)

  • 4 very ripe plantains, peeled and cut into pieces
  • 1 cup vegetable or chicken stock
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup diced white onion
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1/2 cup of coconut milk
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • 2 cup cooked red beans
  • 1/4 cup fresh cilantro
  • 3 tablespoons brown sugar


  1. In a large saucepan over medium heat, combine the plantains and stock or broth.
  2. Cook for 15 minutes, or until the plantains are very tender. Drain in a strainer, reserving the cooking liquid. Set aside.
  3. Heat the oil and butter in the saucepan. Add the onions, garlic, tomatoes and cook for 3 minutes, or until onions are tender.
  4. Place the plantains and beans in a food processor. Add the reserved stock, coconut milk, brown sugar, cilantro, cumin, and tomato mixture. Puree and season with salt and pepper. Place in a pot a cook stirring often for 5 minutes.
  5. Transfer to a serving bowl.
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  1. says

    This looks delicious, I´ve never seen anything like this in Colombia! Is it sweet, or is it at all like Mexican refried beans??

  2. says

    Some of the best things don’t take a great photo. Never stops me from trying it, though. The plantains alone would make me want to make this dish.
    (we had some guava bread pudding at a restaurant last week…it was delicious!)

  3. ana maria says

    erika me encantan todas sus recetas, son deliciosas yfaciles de entender muchas gracias. la comida colombiana es la mejor del mundo. felicidades

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