Beans and Plantains

Ingredients

• •2 cans (15 oz each) black-eyed peas or kidney beans, drained
• •3 ripe plantains, peeled and sliced
• •2 tbsp vegetable oil for frying plantains
• •3 tbsp vegetable oil for sauce
• •1 large onion, diced
• •3 garlic cloves, minced
• •1 can (14.5 oz) diced tomatoes
• •2 tbsp tomato paste
• •1 cup vegetable broth (gluten-free)
• •1 tsp ground ginger
• •1 tsp paprika
• •to taste Salt and pepper

Directions

1. 1Heat 2 tbsp oil in a skillet over medium-high heat and fry plantain slices 3-4 minutes per side until golden brown; set aside.
2. 2In a separate pot, heat 3 tbsp oil and sauté diced onion until translucent, about 3 minutes.
3. 3Add minced garlic and cook for 1 minute until fragrant.
4. 4Stir in tomato paste and cook for 2 minutes, then add diced tomatoes with their juice.
5. 5Add beans, vegetable broth, ginger, paprika, salt, and pepper; simmer for 15-20 minutes until flavors blend.
6. 6Gently fold in the fried plantain slices and cook for 3-5 more minutes.
7. 7Taste and adjust seasonings, then serve hot as a main dish.

💡 Fry ripe plantains separately from the beans and add them at serving; simmering sweet plantain in the sauce erases the caramelized edges and turns the pieces soft. Slow cooker: brown the meat first, then cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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