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    Home » Recipes » Vegan Main Dishes

    Black-Eyed Peas with Rice and Plantains

    Published: Oct 26, 2012 · Updated: Feb 17, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

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

    Black-Eyed Peas
    Jump to:
    • How to Make Black-Eyed Peas with Rice and Plantains
    • Black-Eyed Peas with Rice and Plantains FAQs
    • Recipe

    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

    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.
    No ratings yet
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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.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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