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Black-Eyed Peas and Tomatoes with Bananas
Serves 4
Time 30 min
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 surprising, is tasty and balanced. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 1 tablespoon canola oil
- 1 onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 (28.0-ounce) can crushed tomatoes
- 1 (15.0-ounce) can black-eyed peas, drained and rinsed
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter
- 2 firm bananas, halved lengthwise and cut into chunks
Method
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 have 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 carbohydrates (9g dietary fiber, 11g sugar), 9g protein.
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.
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Ingredients
- 1 tablespoon canola oil
- 1 onion, thinly sliced
- 1 clove garlic, finely chopped
- 1/2 teaspoon grated fresh ginger
- 1/8 teaspoon cayenne pepper
- 1 (28.0-ounce) can crushed tomatoes
- 1 (15.0-ounce) can black-eyed peas, drained and rinsed
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter
- 2 firm bananas, halved lengthwise and cut into chunks