Black-Eyed Peas, Tomatoes and Bananas

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Black-Eyed Peas, Tomatoes and Bananas

Yield: 4

Black-Eyed Peas, Tomatoes and Bananas

This is one of those I never would have thought to put together. Beans, tomatoes & bananas? Cooking with bananas is kind of a fun change. See what you think. In this recipe, we are soaking the beans overnight (you can use canned beans if you are pressed for time or if you forget to soak them).


3 regular bananas (halved length wise and cut into chunks)

3 cloves garlic (peeled & pressed)

½ tsp ginger (grated)

1 large yellow onion (thinly sliced)

1 28 oz can crushed tomatoes (low sodium)

3 cups black-eyed peas (rinsed soaked 24 hours)

1 Tbsp Earth Balance (natural buttery spread)

1/8 tsp cayenne

¼ tsp dulse

Optional (side meat of choice)


  1. Layout beans and remove any pebbles (I usually find at least a couple small pebbles, so this part is important in you do not want to be visiting the dentist). Rinse and add to bowl with water (at least 3-4 inches above beans). Soak covered for 24 hours.
  2. Gather your ingredients.
  3. Prepare your ingredients, chop onion, peel garlic, grate ginger, and open your tomatoes.
  4. Saute onion over medium heat (no oil is required) until onion becomes translucent (about 7-10 min).
  5. Add garlic, ginger, cayenne, and dulse and stir in for about 1 min.
  6. Add black-eyed peas, tomatoes, and bring to simmer.
  7. Cover and cook for 30 min on medium-low (or if using canned beans probably 15 min is plenty). Cook the last 5 min uncovered.
  8. While the beans are cooking, you can cut the bananas.
  9. Add the Earth Balance to a skillet on medium-high.
  10. Add the bananas and sauté until lightly browned on both sides (about 5-8 min).
  11. Serve with bananas on the side of the peas or on top with a side salad.

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