Plantain and Black-Eyed Peas Stew with Spinach

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A comforting stew combining sweet fried plantains and tender black-eyed peas simmered with fresh spinach and aromatic spices. This African-inspired vegetarian recipe, ready in about 70 minutes, pairs ripe plantains, black-eyed peas, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
• 1 cup dried or 2 cups cooked black-eyed peas
• 3 cups, washed and chopped fresh spinach
• 1 medium, diced onion
• 2, minced garlic cloves
• 3 medium, chopped fresh tomatoes
• 3 tbsp vegetable oil
• 1 tbsp (optional) ground crayfish
• 1/4 tsp cayenne pepper
• to taste salt
• 2 cups water

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Instructions

1. Step 1: If using dried black-eyed peas, soak 1 cup overnight and cook in boiling water for 30-40 minutes until tender; drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Fry 2 medium peeled and sliced plantains in a single layer for 3-4 minutes per side until golden brown; remove and drain on paper towels.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil. Sauté 1 medium diced onion and 2 minced garlic cloves for 4 minutes until fragrant and translucent.
4. Step 4: Stir in 3 chopped fresh tomatoes, 1 tbsp ground crayfish (if using), and 1/4 tsp cayenne pepper. Cook for 6-8 minutes until tomatoes break down and sauce thickens.
5. Step 5: Add cooked black-eyed peas and 2 cups water to the skillet. Simmer uncovered for 10 minutes to blend flavors.
6. Step 6: Stir in 3 cups chopped fresh spinach and the fried plantain slices. Cook for 3-4 minutes until spinach wilts and plantains warm through.
7. Step 7: Season with salt to taste, remove from heat, and serve the stew warm with rice or flatbread.