Spiced Plantain and Pinto Bean Stew with Crispy Parsnip Chips

1. Preheat oven for Parsnip Chips

Preheat your oven to 400°F.

2. Prepare Parsnip Slices

Peel the parsnips and slice them into thin, uniform pieces. This ensures that they cook evenly and become crispy in the oven.

3. Bake Parsnip Chips

Arrange the parsnip slices on a baking sheet, drizzle with a tablespoon of vegetable oil, and toss them to coat evenly.

4. Flip and Continue Baking Parsnip Chips

Bake the parsnips for 15 minutes, then flip them over and bake for an additional 10-15 minutes. They should be flecked with black and dark brown, an indication that they are crispy.

5. Season Parsnip Chips

Once done, sprinkle the parsnip chips with salt and serve immediately to maintain their crispiness.

6. Sauté Base Vegetables

Heat the vegetable oil in a medium soup pot over medium heat. Add the finely chopped white onion, yellow pepper, jalapeños, and minced garlic. Sauté these vegetables for about 5-7 minutes, until the onions become translucent and everything is softened.

7. Add Tomatoes and Spices

Add the diced plum tomatoes, cooking sherry, salt, and ground cumin to the pot. Cover the pot and let it simmer for 15 minutes, stirring occasionally.

8. Add Beans and Plantains

Stir in the drained and rinsed pinto beans along with the plantain pieces. Cover the pot again and let it simmer for another 20-25 minutes.

9. Add Cilantro

Finally, add the chopped cilantro to the stew, allowing it to wilt and brighten the overall flavor.

10. Serve

To serve, ladle the stew into bowls and garnish with the crispy parsnip chips.