Beans, Greens & Plantain Stack

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» Beans, Greens & Plantain Stack

Serves 2

Prep time: 15 minutes

Cook time: 2 hours

This simple, yet delicious recipe draws on flavours found throughout the African diaspora. Presented in a way that will make it eye-catching at your next dinner party, this dish plays on texture and deep, rich flavour.

Inspired by curries found in Jamaica and Trinidad, the stewed peas are the perfect compliment to the crispy and light fried plantain. A perfectly rich, yet comforting combination of deep flavours, complimented and balanced by the freshness of the spring onion and coriander

By Chef Tara Reeves

Ingredientsbeans, greens and plantain stack on a plate

  • 60ml (¼ cup) grapeseed oil
  • 1 small onion, diced
  • 1 tbsp Jamaican curry powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp dried thyme
  • 150g (¾ cup) dried black-eyed peas
  • 500ml (2 cups) water
  • 1 roma tomato, diced
  • 1 400ml can coconut milk
  • 30g (1 cup) spinach, chopped
  • ½ tsp salt
  • 1 lime, cut in wedges
  • 2 semi-soft green plantain
  • Coriander (optional)
  • Spring onion (optional)


  1. Rinse the black-eyed peas, add to a medium size pot and cover with 750ml (3 cups) of water.
  2. Cook on high until small bubbles begin to form. About 10 minutes.
  3. Remove from the heat, cover and let sit for 1 hour. Drain and set aside.
  4. Next, in a medium pot heat 1 tbsp grapeseed oil, add diced onion and sauté until translucent. Add curry powder, garlic powder, ground ginger and time. Cook for 30 seconds to toast the spices.
  5. Add in the drained black-eyed peas and water. Bring to a boil. Once boiling, reduce the heat and simmer until peas are tender. About 45-50 minutes.
  6. Once the peas are tender, add the diced tomato and simmer for about 5 minutes.
  7. Add in chopped spinach, salt and finish with the juice of 1 lime wedge. Stir to combine and set aside.
  8. Peel and cut the plantain into strips.
  9. Heat remaining oil in a frying pan and sauté the plantain until golden brown. Remove from pan and drain on paper towel.
  10. Place the plantain in a stack on the plate and top with stewed black eyed peas.
  11. Serve with a lime wedge, chopped coriander and spring onion (optional).

Headshot of Tara Reeves


Tara Reeves, also professionally known as Dj Jane Blaze, is a classically trained Chef and Holistic Nutritionist who teaches women how to make a healthy transition to a plant-based lifestyle, while increasing their confidence in the kitchen so that they can live their best plant-based life! When she's not in the kitchen,Tara can be found travelling or behind the decks Djing events for luxury brands and clients across North America and the Caribbean.Tara is also co-founder of The Black Collective Media, a Black-owned and operated digital media platform whose aim is to amplify Black creatives, artists and entrepreneurs across the diaspora.


Social: @ChefTaraReeves

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