Black-Eyed Peas and Tomatoes | WholeFoodsMarket.com

By vdub

Ingredients

• 1 tablespoon expeller-pressed canola oil
• 1 onion, thinly sliced
• 1 clove garlic, finely chopped
• 1/2 teaspoon grated fresh ginger
• 1/8 teaspoon cayenne pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can black-eyed peas, rinsed and drained
• 1/4 teaspoon sea salt
• 1 tablespoon butter
• 2 firm bananas, halved lengthwise and cut into chunks

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

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Heat oil in a large high-sided skillet over medium heat. Add onion and cook about 10 minutes or until golden and tender, stirring frequently. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.

Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add bananas and cook about 5 minutes or until browned on both sides, gently flipping halfway through cooking. Serve alongside black-eyed peas in a shallow bowl.

Wheat Free

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