Black-eyed bean and plantain bowls
Sweet fried plantain over a fresh, tangy bean and tomato salad.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed peas (can)2 cans
- Plantains2 plantains
- Tomatoes9 oz
- Yellow onions3 oz
- Limes1 lime
- Bell peppers1 bell pepper
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Drain the black-eyed beans and rinse under the cold tap. Chop the tomatoes and pepper and finely chop the onion. Mix everything in a bowl.2 cans black-eyed peas9 oz tomatoes3 oz yellow onions1 bell pepper
- Dress with the juice of the lime, a tablespoon of oil, a pinch of salt and a pinch of chili flakes.1 lime
- Peel the plantain and slice on the diagonal. Fry in a little oil over a medium heat for 3 minutes a side, until caramelized. Serve on top of the beans.2 plantains
Use plantain with plenty of black on the skin. The riper it is, the sweeter and softer it fries.
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