Black-Eyed Peas with Rice and Plantains

You'll love this Black-Eyed Peas with Rice and Plantains dish. It's full of tasty nutrients and unique flavors.

This deliciously different dish of black-eyed peas and brown rice features plantains, which look like bananas and taste a bit starchier and less sweet. They're also very easy to cook. Boil the plantains for about 5 minutes, or until the seams split open. Then peel the plantains and cut into chunks.

This dish goes well with salads, soups, and fruit medleys.

How to Make Black-Eyed Peas with Rice and Plantains

1. Heat oil in a large saucepan.
2. Saute onion, garlic, and pepper until soft.
3. Add gingerroot and curry powder, cooking more.
4. Add coconut milk, water, and lime juice.
5. Add peas, cover, and cook.
6. Serve right away with rice and plantains.

Full directions for how to make Black-Eyed Peas with Rice and Plantains are in the printable recipe card below.

Black-Eyed Peas with Rice and Plantains FAQs

How long does this dish last?

This dish is best served right away. However, you can store your leftovers in the fridge up to three days. The plantains will get a bit mushier, but the dish will still taste as good.

Where does this dish come from?

Black-eyed peas with rice and plantains is a dish that can be found all over the world. However it's commonly associated with Nigerian or carribean cuisines.

Here are more tasty, easy bean main dishes.

Recipe

Black-Eyed Peas with Rice and Plantains

You'll love this Black-Eyed Peas with Rice and Plantains dish. It's full of tasty nutrients and unique flavors.

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Servings: 4

Calories: 443kcal

Author: Veg Kitchen

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 onion diced
• 1 bell pepper red or orange, diced
• 2 cloves garlic minced
• 1 tsp gingerroot grated
• 1 tbsp curry powder
• ½ cup light coconut milk
• 1 tbsp agave nectar
• 1 lime juiced
• 15 oz black-eyed peas
• salt and freshly ground pepper to taste
• 2 cups cooked brown rice
• 2 plantains cooked and sliced

Instructions

• Heat the olive oil in a large saucepan.
• Add the onion, garlic, and pepper, and sauté for about 4 minutes until soft.
• Add the gingerroot and curry powder and cook for 2 minutes more.
• Stir in the coconut milk along with ½ cup of water, agave, and lime juice until smooth.
• Add the peas, cover, and cook for 10 minutes.
• Serve at once with brown rice and plantains.

Nutrition

Calories: 443kcal | Carbohydrates: 86g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 34mg | Potassium: 971mg | Fiber: 13g | Sugar: 23g | Vitamin A: 1980IU | Vitamin C: 62mg | Calcium: 62mg | Iron: 5mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan© 2014.