Spicy Plantain and Bean Stew (Red Red)

Ingredients

• 2 large Ripe plantains
• 1 can (15 oz) Canned black-eyed peas (or cooked)
• 1 medium Onion
• 2 medium Tomatoes (diced)
• 2 tablespoons Tomato paste
• 1 medium Red bell pepper
• 1/2 small Scotch bonnet pepper (optional)
• 1 tablespoon Ginger (fresh, grated)
• 1/2 cup Vegetable broth
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Peel the 2 large ripe plantains and cut them into 1-inch pieces. Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat (350°F/175°C). Fry the plantain pieces for 3-5 minutes per side, until they are golden brown and slightly softened. Remove the fried plantains from the skillet and set them aside on a plate.
2. 2In a large heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of vegetable oil over medium heat (300°F/150°C). Add the 1 medium chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 2 diced tomatoes, 2 tablespoons of tomato paste, 1 diced medium red bell pepper, 1/2 minced Scotch bonnet pepper (if using), and 1 tablespoon of grated ginger to the pot. Cook for 5 minutes, stirring constantly, until the tomatoes have broken down and the mixture is fragrant.
4. 4Stir in the 1 can (15 oz) of rinsed and drained black-eyed peas, the 1/2 cup of vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer.
5. 5Add the fried plantain pieces from step 1 to the pot. Stir everything together to combine.
6. 6Cover the pot and reduce the heat to low. Let the stew simmer gently for 30 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly. The plantains should be very tender.
7. 7Serve the Spicy Plantain and Bean Stew hot.

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