Why this fits a family on a budget
Using canned black-eyed peas and pantry spices keeps the total cost around $1.50 per serving, well within the weekly budget target. Everything comes together in one skillet in under 25 minutes with straightforward steps any novice cook can follow.
• 30 oz canned black-eyed peas
• 14.5 oz canned crushed tomatoes
• 2 medium ripe plantain
• 1 medium yellow onion
• 1 medium red bell pepper
• 3 cloves garlic cloves
• 3 tbsp vegetable oil
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.25 tsp cayenne pepper
• 0.5 tsp ground coriander
• 1 tsp salt
• 0.5 cup vegetable broth
• 3 stalks green onions
1. Peel plantains and slice them diagonally into coins about 1/2 inch thick. Ripe plantains should have mostly black or very dark yellow skin — they'll be sweet and soft when cooked.
2. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until it shimmers. Add plantain slices in a single layer and cook for 3 minutes per side until golden brown with caramelized edges. Remove to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp oil over medium-high heat. Add diced onion and sliced red bell pepper. Cook for 4–5 minutes, stirring occasionally, until onion is soft and edges begin to brown.
4. Add minced garlic, smoked paprika, cumin, coriander, and cayenne. Stir constantly for 1 minute until spices are fragrant and the mixture looks deep red-orange.
5. Pour in the crushed tomatoes and 1/2 cup vegetable broth. Stir to combine and bring to a boil over high heat.
6. Drain and rinse both cans of black-eyed peas, then add them to the skillet along with 1 tsp salt. Stir gently so the peas don't break apart.
7. Reduce heat to medium and simmer for 7–8 minutes, stirring occasionally, until the stew thickens and the liquid reduces by about a third — the surface should bubble slowly and the sauce should cling to the peas.
8. Gently fold the reserved plantain slices into the stew or arrange them on top. Cook for 1 more minute just to warm them through.
9. Slice green onions and scatter over the top before serving. Serve directly from the skillet.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.