Peel and chop the red onion, garlic, and ginger.

Also, peel the plantain and chop it into bite-sized pieces. Chop or slice the jalapeno as well.

Add 1 tbsp of oil to a large pan (I used a frying pan) and place the pan over medium heat/flame.

Add the chopped plantain pieces to the pan and let roast for about 5 minutes or until golden brown. Flip pieces over and let roast another 5 minutes or until the other side is golden brown as well. Using a spatula, take roasted plantain off the pan and place it on a plate or bowl, and set it aside. Do not turn the stove off.

Add the other tbsp of oil to the pan and add in the chopped onions, with the pan still sitting over a medium setting on the stove. Saute onions for about 5 minutes, stirring often.

Add in the chopped garlic and ginger and saute for about 2 minutes.

Add in the coriander, turmeric, smoked paprika, and stir well and let spices roast for about a minute.

Add in the chopped jalapeno, the fire-roasted tomatoes, and the vegetable stock, and stir well, cover, and simmer for about 2 minutes.

Open the can of beans and drain them and rinse them under running water.

Uncover the pan and add in the black beans and stir well.

Then add in the roasted plantains and let simmer another 2 minutes.

Add in the parsley and stir well.

Remove from the heat and enjoy!