Plantain and Black-Eyed Peas Stew with Spinach
A comforting stew combining sweet fried plantains and tender black-eyed peas simmered with fresh spinach and aromatic spices. This african-inspired vegetarian (vegetarian) ready in about 70 minutes pairs dried or 2 cups cooked black-eyed peas, washed and chopped fresh spinach, medium, diced onion 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Add cooked black-eyed peas and 2 cups water to the skillet. Simmer uncovered for 10 minutes to blend flavors.
- 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.
- Step 7: Season with salt to taste, remove from heat, and serve the stew warm with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Plantain and Black-Eyed Peas Stew with Spinach take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Plantain and Black-Eyed Peas Stew with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Plantain and Black-Eyed Peas Stew with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Plantain and Black-Eyed Peas Stew with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Plantain and Black-Eyed Peas Stew with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
