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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté for 3-5 minutes until soft and translucent.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the diced tomatoes and cook for 5 minutes, allowing them to break down and release their juices.

Step 5

Add the tomato paste, vegetable broth, smoked paprika, ground cumin, salt, and black pepper. Stir well to combine into a sauce.

Step 6

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.

Step 7

While the peas are simmering, heat a separate skillet over medium heat and add 2 tablespoons of butter or coconut oil.

Step 8

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.

Step 9

Transfer the sautéed plantains to a plate lined with paper towels to remove any excess oil.

Step 10

Once the black-eyed peas in tomato sauce are done, taste and adjust seasoning if needed.

Step 11

Serve the black-eyed peas and tomatoes warm, topped with the sautéed plantains. Garnish with freshly chopped cilantro, if desired.

Step 12

Optionally, serve with cooked rice on the side for a more substantial meal.

Nutrition Facts

Serving size	(1608.1g)

Amount per serving	% Daily Value*
Calories	1988.1

Total Fat 72.2g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 4.7g
Cholesterol 62mg	0%
Sodium 2990.7mg	0%
Total Carbohydrate 291.9g	0%
Dietary Fiber 43.0g	0%
Total Sugars 58.2g
Protein 53.6g	0%

Vitamin D 18IU	0%
Calcium 341.2mg	0%
Iron 16.8mg	0%
Potassium 3399.1mg	0%

*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.

Source of Calories

Fat: 32.0%

Protein: 10.6%

Carbs: 57.5%