vegan and free of gluten and top 9 allergens
Black-eyed peas are a Southern good-luck tradition for the New Year. I grew up on this tradition and my mom never missed serving up black-eyed peas on New Year’s Day.
This year we’re enjoying them in a stew. Inspired by the dish Red-Red from Ghana, this simple black-eyed peas and tomato stew is traditionally served with fried plantains. We like dishing it up with plantain chips or sautéed bananas, which make a great stand in for plantains.
Enjoy this healthy stew throughout the year!
mise en place
The Ingredients
Using canned black-eyed peas slashes time without sacrificing flavor.
Thinly sliced onions are sautéed until lightly caramelized. Minced garlic, curry powder, grated fresh ginger, and chili powder are added and cooked with the onions for one minute. Tomatoes and black-eyed peas are added and the stew simmers for 15 minutes.
Sautéed Bananas or Plantain Chips
While the stew is simmering, cut 2 firm bananas in half lengthwise and then crosswise into 2 to 3-inch pieces. Sauté the bananas in a little vegan butter for about 5 minutes, until browned on both sides. The combination of the stew and bananas is incredible!
Or enjoy with plantain chips.
Black-Eyed Peas and Tomato Stew with Sautéed Bananas
Yield 6 cups
Free of: gluten and top 9 allergens.
This simple and delicious stew is inspired by the dish Red-Red from Ghana.
Ingredients
1 tablespoon vegan butter (such as Earth Balance Soy Free Buttery Sticks), divided
2 teaspoons olive oil
1 yellow onion, thinly sliced (about 2 cups)
1 teaspoon minced garlic (about 1 clove)
1 teaspoon curry powder
1/2 teaspoon ancho or chipotle chili powder
1/2 teaspoon grated fresh ginger
1 (15-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans black-eyed peas, drained and rinsed (3 cups drained peas)
2 firm bananas, optional
Store-bought plantain chips, optional
Instructions
Prep
- If serving the stew with sautéed bananas, cut each banana crosswise into 3 or 4 pieces, depending on size. Cut each piece in half lengthwise. Set aside.
Steps
- Heat 1 teaspoon butter and the oil in a large saucepan over medium heat. Add onion and cook about 8-10 minutes, until lightly caramelized, stirring frequently.
- Add garlic, curry powder, chili powder, and ginger and cook for 1 minute, stirring constantly.
- Add crushed and diced tomatoes and black-eyed peas and bring to a simmer. Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally.
- While black-eyed peas and tomatoes are simmering, if you are serving with sautéed bananas, melt remaining 2 teaspoons butter in a skillet over medium-high heat. Add bananas and reduce heat to medium. Cook about 5 minutes or until browned on both sides, gently flipping halfway through.
- Serve the stew with sautéed bananas, plantain chips, or brown rice.
Courses Mains
Testing comment