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Ripe Plantain and Bean Puree

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

Erica Dinho
5 from 10 votes


  • 4 very ripe plantains peeled and cut into pieces
  • 1 cup vegetable or chicken stock
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • ½ cup diced white onion
  • 3 garlic cloves minced
  • 2 to matoes diced
  • ½ cup of coconut milk
  • ½ teaspoon ground cumin
  • Salt and pepper
  • 2 cup cooked red beans
  • ¼ cup fresh cilantro
  • 3 tablespoons brown sugar


  • In a large saucepan over medium heat, combine the plantains and stock or broth.
  • Cook for 15 minutes, or until the plantains are very tender. Drain in a strainer, reserving the cooking liquid. Set aside.
  • Heat the oil and butter in the saucepan. Add the onions, garlic, tomatoes and cook for 3 minutes, or until onions are tender.
  • 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.
  • Transfer to a serving bowl.
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