Spicy Jackfruit and Black Bean Stew with Bananas
Take a walk on the wild side with this dark, savory, creamy, spicy, black bean stew, filled with texture from jackfruit and pops of sweet creaminess from bananas. It has notes of chili, curry, and cloves, all delicately balanced in a tomato and coconut broth. This warm and spicy stew is perfect over rice, and will bring a little heat to your meal. Don’t stew over the bananas in this dish- they’re absolutely the perfect addition to this stew (more on that in a little bit), and will make you start to wonder what other savory dishes banana secretly belongs in.
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Beans can Save the World! Make Black Bean Stew
I eat a lot of beans. A whole lot of beans. I love beans- not only are they flavorful, diverse, healthy, and satisfying, but beans can save the world. Beans are a low-cost, healthy food option, that are consumed all across the globe. They’re high in protein and fiber, and are great for your body. But if your own health isn’t enough to get you eating beans, think of the health of the planet. While anyone following a vegan diet is already doing their part, a recent study showed the huge environmental impact that could be produced if everyone in the world did one simple thing- switched beef for beans. They showed how if everyone in the US traded in their beef for a delicious and diverse selection of beans we could free up 42% of the land use for agriculture and meet or almost meet Obama’s 2020 goal for greenhouse gas reduction. With one simple change. Now try and picture what it would look like if we all went vegan! Beans (and vegans) really can save the world.
Bananas in Stew? Are you Bananas?
I promised to give you a little more insight into the bananas in stew reasoning, so here it is. This black bean stew is very spicy, at least the way I cooked it (you can turn down the heat a little if you prefer). As you eat the black bean stew, the spice builds in your mouth, until something unexpected happens- you’re met with a cooling relief, and a touch of sweetness to counteract the spice. It’s just the little break you need to dive right back in, and continue eating the delicious, spicy, black bean stew. Plus the flavor of the banana is a natural combination for the cloves, curry, and coconut in the broth. The spicy stew and the sweet creamy banana is really one of those combinations you make, and then start to think of all the other spicy foods, and whether or not you should add a little banana to them.
Looking for Bananas? Try one of these other Banana Recipes!
- Vegan Cranberry Banana Bread
- 5-Ingredient Vegan Banana Peanut Butter Cookies
- 4-Ingredient Easy Banana Granola
- Make-Ahead Chia Pudding Parfaits
Making Black Bean Stew with Jackfruit
This black bean stew starts with onions, garlic, ginger, chilis, a poblano pepper, and spices, all sautéed in a little oil. While you could throw all of these elements in the pot at once, adding them gradually is what gives your stew a complex and layered broth. After that a can of jackfruit is added to the pot, and cooked in all the oil and flavors from the previous ingredients. After it’s cooked for a while, use a potato masher to loosen up the jackfruit so it’s somewhat stringy instead of clumped in large chunks. Next the beans and canned tomatoes go in, along with some water, and then you sit back and wait. Once the beans are soft, the last few elements are incorporated- they don’t need to be cooked much, so you can turn off the heat now. Remember to make some rice to go with this stew- it really completes the meal! I found about 1 1/2 cups of dry rice made enough for the amount of stew this recipe produces.
One Chili, Two Chili: A Note on Spice
This recipe is supposed to be spicy, but I know that means different things to different people. If you know you don’t like a lot of heat, stick to a milder pepper like a jalapeño, only add one and make sure it’s well seeded (most of the spice comes in the white membrane inside). If you are a spice fan, go crazy- add your favorite chilis and add a lot! I stuck to two peppers for mine, but don’t let my spice levels stop you.
Looking for more spicy recipes? Go for one of these!
- Spicy Vegan Cold Noodles, Sichuan Style
- Spicy Chinese-Style Stir-fried Sweet Potatoes
- Spicy Korean Radish Salad
- 44 Spicy Vegan Recipes: From Vegan Chili to Fruit Salad
Spicy Jackfruit and Black Bean Stew with Bananas
Ingredients
- Olive oil, for cooking
- 1 small onion, diced
- 3 cloves of garlic, chopped
- 1-inch chunk of ginger, minced
- 1-2 chili peppers, seeded and diced
- 1 poblano pepper, diced
- 1 tbsp. curry powder
- ½ tsp. dried ground cloves
- 1 20 oz. can of jackfruit, drained
- ½ lb. dried black beans
- 2 cups diced canned tomatoes, including can’s liquid
- 4 cups water
- 13.5 oz. can full-fat coconut milk
- 1 tsp. agave nectar
- 2 bananas, just ripe but still fairly firm, chopped into pieces
- Juice from 1 lime
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pot. Add diced onions, and cook for a minute before adding the garlic and ginger. Sauté for another minute, and then add the chili and poblano peppers. Next add the spices and toast for a minute, before adding the jackfruit. Sauté for around five minutes, tossing the jackfruit in the oil, before using a potato masher to break up the chunks of jackfruit.
- Add the dried beans, stirring to coat them in the oil and seasonings, and then the canned tomatoes and water. Bring the mixture to a boil, and reduce to a simmer, until the beans are cooked.
- Once the beans are fully cooked, add the coconut milk and agave, mixing until well incorporated. Turn off the heat and add in the bananas and lime juice, stirring gently to avoid mashing the bananas. Add salt and pepper to taste, and serve with rice.
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Let’s hear from you…
- Spicy + Banana. Have you thought of any other spicy dishes you think could use a little banana in them?
- Do you think people would be willing to switch beef for beans? Is that something you would do, if you haven’t already?
- What’s your favorite type of beans?
Share your thoughts in the comments below!
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This sounds delicious! I’ve been wanting to try jackfruit. I’d gladly trade beef for beans. Could you use plantains instead of bananas?
Thank you Lynn! The more people like you out there, the better chance our planet has.
I’ve never tried this with plantains, but if you do give it a shot try putting the plantains in a little earlier than you would with the bananas. They’ll soften and benefit from a little cooking, where the bananas don’t need it.