Black-Eyed Peas And Tomatoes With Sauteed Plantains(Or Bananas)

• 1 tablespoon olive oil (or canola oil)
• 1 onion, thinly sliced
• 1 garlic clove, 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
• 1 large ripe plantain, halved lengthwise and cut into chunks (or 2 firm bananas)

1. Heat oil in a large high-sided skillet over medium heat.
2. Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
3. 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.
4. Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
5. Serve alongside black-eyed peas in a shallow bowl.

olive oil, onion, garlic, ginger, cayenne pepper, tomatoes, blackeyed peas, salt, butter, plantain

Taken from www.food.com/recipe/black-eyed-peas-and-tomatoes-with-sauteed-plantains-or-bananas-456163 (may not work)