Spicy Black-Eyed Peas with Baked Plantains

Spicy Black-Eyed Peas with Baked Plantains

I’m bringing back some childhood memories with this nutrient-dense spicy black-eyed peas and baked plantain bowl.

There are some aspects of childhood I’ll prefer not to remember, but where food is concerned, there are many I wish I could relive.

Black-eyed beans, plantain, and rice were some of the foods I ate very frequently. I only enjoyed eating fried or roasted plantains, boiled plantains I have always hated, and I don’t think I’ll ever like.


Plantains, if you’re not familiar with them, are a starchy fruit, and look like a huge banana.

They can’t be eaten raw, unlike bananas you need to cook them. In saying that, some people eat ripe plantains raw. I’ve never tried it, so I can’t recommend it.

You can boil them, roast them, fry them or blend them with water and cook on a stove to form a ‘meal’ that resembles thick mashed potatoes. In Nigeria, plantain meal (traditionally known as amala) is eaten with vegetable or seed stews.

You can also slice plantains very thinly or with a mandolin to then fry them to make plantain crisps or chips.

Plantains are naturally low in fat and are rich in potassium, magnesium, vitamin B6, and vitamin C. They are also a source of vitamin A, folate and iron.

I had a love-hate relationship with beans as a child. When my mum cooked it, it was delicious! Anyone else, and it was super awful. The recipes I hated were either too watery or too greasy with no flavour. A lose-lose situation.

I started enjoying black-eyed beans in my teens when my mum started making beans regularly. I eventually tweaked her recipe and created (in my opinion) the perfect beans recipe. Unfortunately, I don’t use that recipe anymore because it is non-vegan. Don’t fret though; this recipe is just as delicious.

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Spicy Black-Eyed Peas with Baked Plantains


  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2-3
  • Category: Lunch/Dinner

Description

I’m bringing back some childhood memories with this nutrient-dense spicy black-eyed peas and baked plantain bowl.


Ingredients

  • 400g tin black-eyed beans, drained and rinsed
  • 1 large shallot, finely chopped
  • 2 medium garlic cloves, finely minced
  • 2 tbsp tomato puree
  • 1 red chilli, chopped finely
  • 1 tsp harissa spice
  • ½ tsp ground coriander
  • ½ smoked paprika
  • Large handful fresh coriander leaves and stalk, finely chopped
  • ½ vegetable stock cube
  • 1 large plantain, sliced into medium circles
  • 100g broccoli, steamed
  • 150g brown rice

Instructions

 

  • Heat a small splash of water in a medium pan over medium heat. Add the shallots and garlic and cook for 2-3 minutes until soft. Add the spices, chilli, tomato puree and vegetable stock cube. Stir well then add around 200ml of water. Bring to the boil then turn the heat down to a simmer and cook for around 15 minutes or until the tomato sauce reduces by half.
  • In the meantime, cook the rice according to the packet instructions. Arrange the plantain slices on parchment paper and then bake in the oven at 200ºC (400ºF) for 20 minutes until golden brown. Keep warm.
  • Once the sauce reduces, add the beans and chopped coriander. Cook still on a simmer for around 5 minutes until the beans get hot. If the sauce gets too thick, add a small splash of water or vegetable broth to loosen slightly.
  • Serve the beans on a bed of rice with the baked plantains and broccoli.

 

 

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