Black-Eyed Peas with Rice and Plantains

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 very easy to cook. Boil them for about 5 minutes, or until the seams split open, peel, and cut into chunks. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan, © 2014.

Serves: 4

1 tablespoon extra-virgin olive oil
1 onion, diced
1 red or orange bell pepper, diced
2 cloves garlic, minced
1 teaspoon grated gingerroot
1 tablespoon curry powder
½ cup light coconut milk
1 tablespoon agave nectar
Juice from 1 lime
15-ounce can black-eyed peas
Salt and freshly ground pepper to taste
2 cups cooked brown rice
2 plantains, cooked and sliced

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, and stir until smooth.

Add the peas, cover, and cook for 10 minutes. Serve at once with brown rice and plantains.