Plantain And Black-Eyed Peas Recipe Kit Recipe

About this recipe

Experience the rich flavors of the Caribbean with our Plantain and Black-Eyed Peas Kit! This hearty dish combines sweet, ripe plantains with protein-packed black-eyed peas, simmered in a savory blend of spices like cumin, smoked paprika, and cayenne. Perfectly balanced with colorful bell peppers and aromatic cilantro, it's a wholesome meal that’s both nutritious and satisfying. Ideal for a cozy dinner or a flavorful lunch, this kit includes all the ingredients you need to create a delicious, plant-based dish in under 30 minutes. Order now on the AnyFeast app or website and bring a taste of the tropics to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• - Bmp Ripe Plantain Pack Of 5
• - Potts Vegetable Stock Can
• 400G Trs Canned Black Eye Beans 400G
• 100 G Trs Ground Cumin Jeera Powder
• 1 L Crisp N Dry Oil
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Peel the ripe plantains from the 'Bmp Ripe Plantain Pack Of 5' and slice them into thick rounds. Set aside.
2. 2. Drain and rinse the 'Trs Canned Black Eye Beans 400G' thoroughly under cold water. Set aside.
3. 3. Heat 2 tablespoons of 'Crisp N Dry Oil' in a large skillet or pot over medium heat.
4. 4. Finely chop one onion from the 'Fresh Onion Pack. 1kg - Ofoodi African Store' and add it to the skillet. Sauté for 3-4 minutes until softened.
5. 5. Mince 2-3 cloves of 'Jumbo Garlic 100g' and add them to the skillet. Cook for another 1-2 minutes until fragrant.
6. 6. Dice the 'Red Bell Pepper, 1pcs | Gopuff' and a portion of the '1kg Green Pepper' (about 1 medium-sized green pepper). Add them to the skillet and cook for 5 minutes, stirring occasionally.
7. 7. Stir in 1 teaspoon of 'Trs Ground Cumin Jeera Powder,' 1 teaspoon of 'Natco Paprika Powder,' and a pinch of 'McCormick Gourmet Organic Cayenne Pepper MCG-24431' (adjust to taste for spice level). Cook for 1-2 minutes to toast the spices.
8. 8. Add the drained 'Trs Canned Black Eye Beans 400G' to the skillet, followed by 1 cup of water and the contents of the 'Potts Vegetable Stock Can.' Stir well to combine.
9. 9. Season the mixture with a pinch of 'Top-Op Table Salt Drums' and a dash of 'Pepper Black Ground BWFO' to taste. Simmer for 10-15 minutes, allowing the flavors to meld together.
10. 10. While the beans are simmering, heat another skillet over medium heat with 2 tablespoons of 'Crisp N Dry Oil.'
11. 11. Fry the sliced plantains in batches, cooking for 2-3 minutes on each side until golden brown and caramelized. Remove and drain on a paper towel-lined plate.
12. 12. Once the bean mixture has thickened slightly, taste and adjust the seasoning if necessary.
13. 13. Chop a handful of 'Fresh Asian Coriander Bunch' and sprinkle it over the bean mixture as a garnish.
14. 14. Serve the black-eyed peas mixture alongside the fried plantains. Optionally, garnish with additional fresh coriander for extra flavor.