Black eyed Peas and Bananas

BLACK-EYED PEAS AND TOMATOES WITH SAUTEED BANANAS

http://www.wholefoodsmarket.com/recipes/2983

Serves 4

Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

Ingredients

1 tablespoon expeller-pressed canola oil
1 onion, thinly sliced
1 clove garlic, finely chopped
1/2 teaspoon grated fresh ginger
1/8 teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black-eyed peas, rinsed and drained
1/4 teaspoon sea salt
1 tablespoon 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 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.  (I added polenta to the dish too!)

Nutrition

Per serving: 270 calories (70 from fat), 8g total fat, 2.5g saturated fat, 10mg cholesterol, 730mg sodium, 47g total carbohydrate (9g dietary fiber, 11g sugar), 9g protein