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

Ingredients

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)

Preparation

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 plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
Serve alongside black-eyed peas in a shallow bowl.