Punchy Plantain and Beans Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty and flavorful stew combining tender plantains with black-eyed peas, simmered in a rich tomato and spice base. This Nigerian-inspired one-pot recipe, ready in about 65 minutes, brings together plantains, dried black-eyed peas, onion for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 420 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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

• 4 medium, sliced into 1/2-inch thick rounds plantains
• 1 cup, rinsed dried black-eyed peas
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp palm oil
• 1 medium, chopped tomato
• 1, chopped green bell pepper
• 1, minced scotch bonnet pepper
• 1 tsp thyme
• 1 bay leaf
• 1 tbsp groundnut oil
• 2 cups chicken stock
• to taste salt
• 1/4 cup, chopped cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp palm oil and 1 tbsp groundnut oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until golden.
2. Step 2: Stir in 1 chopped medium tomato, 1 chopped green bell pepper, and 1 minced scotch bonnet pepper, then cook for 5 minutes until the tomatoes break down and the mixture thickens.
3. Step 3: Add 1 cup rinsed dried black-eyed peas, 1 tsp thyme, 1 bay leaf, and 2 cups chicken stock. Bring to a simmer, then cover and cook for 30 minutes until the peas are tender.
4. Step 4: Add 4 sliced ripe plantains and continue to simmer uncovered for 15 minutes until plantains are tender and the stew has thickened.
5. Step 5: Remove the bay leaf. Season with salt to taste. Garnish with 1/4 cup chopped fresh cilantro and serve.