Black-Eyed Peas and Tomatoes with Bananas

Black-Eyed Peas and Tomatoes with Bananas

Serves 4

Inspired by the dish red-red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains. Cooked bananas are a great substitute and the flavor combination, while surprisingl, is tasty and balanced. Inspired by Whole Planet Foundation® microcredit client recipes.

  • 1 tablespoon expeller-pressed canola oil
  • 1 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon grated fresh ginger
  • 1/8 teaspoon cayenne pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon unsalted butter
  • 2 firm bananas, halved lengthwise and cut into chunks
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Heat oil in a large high-sided skillet over medium heat. Add onion and cook about 10 minutes or until golden and tender, stirring frequently. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.

Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add bananas and cook about 5 minutes or until browned on both sides, gently flipping halfway through cooking. Serve alongside black-eyed peas in a shallow bowl.

Nutritional Info: 
Per Serving:270 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 730mg sodium, 47g carbohydrate (9g dietary fiber, 11g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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