Black Eyed Peas and Tomatoes with Sauteed Plantains or Bananas
Elevate your weeknight dinner routine with this vibrant and hearty dish of Black-Eyed Peas and Tomatoes with Sautéed Plantains or Bananas. Bursting with smoky paprika, tender black-eyed peas, and juicy tomatoes, this recipe creates a comforting, flavor-packed stew that’s both rich and satisfying. The perfectly caramelized plantains—or bananas for a unique twist—add a sweet, golden contrast that beautifully complements the savory flavors. Ready in just 45 minutes, this one-pan wonder is a versatile dish that can be enjoyed on its own or served with fluffy rice for a heartier meal. Topped with fresh cilantro, it’s a wholesome vegetarian delight that’s as nourishing as it is delicious. Perfect for fans of easy, nutritious, and flavor-forward meals!
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Recipe Information
Ingredients
- 2 cups Black-eyed peas (cooked)
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 large Fresh tomatoes (diced)
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Ripe plantains or bananas (sliced into 1/2 inch thick rounds)
- 2 tablespoons Butter or coconut oil
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
- 2 cups Cooked rice (optional for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-5 minutes until soft and translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomatoes and cook for 5 minutes, allowing them to break down and release their juices.
Add the tomato paste, vegetable broth, smoked paprika, ground cumin, salt, and black pepper. Stir well to combine into a sauce.
Add the cooked black-eyed peas to the skillet and mix thoroughly. Let the mixture simmer for 10-12 minutes, stirring occasionally to allow the flavors to meld and thicken slightly.
While the peas are simmering, heat a separate skillet over medium heat and add 2 tablespoons of butter or coconut oil.
Add the sliced plantains or bananas to the skillet in a single layer, making sure not to overcrowd them. Cook for 3-4 minutes on each side, or until golden brown and caramelized.
Transfer the sautéed plantains to a plate lined with paper towels to remove any excess oil.
Once the black-eyed peas in tomato sauce are done, taste and adjust seasoning if needed.
Serve the black-eyed peas and tomatoes warm, topped with the sautéed plantains. Garnish with freshly chopped cilantro, if desired.
Optionally, serve with cooked rice on the side for a more substantial meal.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2991 mg | 130% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 58.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 341 mg | 26% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3399 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
