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
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/black-eyed-peas-and-tomato-stew-with-sauteed-bananas/