Black-Eyed Pea Stew with Tomato (Red-Red)
beans, chili peppers, tomato, soup
Source: Umami
Ingredients
- refined coconut oil
- large yellow onion, quartered lengthwise and thinly sliced
- jalapeño chilies, stemmed, halved, seeded and thinly sliced
- ounce piece fresh ginger, cut into 4 to 6 chunks
- tablespoon tomato paste
- tablespoon curry powder
- teaspoon chipotle chili powder
- Four 15½-ounce cans black-eyed peas, drained and rinsed
- tablespoons soy sauce
- pint cherry or grape tomatoes, halved
- Kosher salt and ground black pepper
- Lime wedges, to serve
- Plantain chips, to serve