Caribbean style beans and black-eyed peas

CSA box- onion, garlic, green onion, radish, cilantro


3 Med Bananas, green tipped
1 tb. Butter, divided
1 Onion, halved, thinly sliced
2 Lg Garlic cloves, pressed
1 tart apple, cored and sliced thinly
2 tsp. Curry powder
1/2 inch piece of fresh Ginger, grated
1/8 tsp. Turmeric
1 1/2 tsp. Lemon zest
1 tsp. Coriander
1/8 tsp. Cayenne
1 1/2 to 2 cups cooked Kidney beans, with cooking liquid
1 1/2 to 2 cups Black-eyed peas, drained
1/3 c Raisins
1/2 c plain yogurt (optional)
3 Green onions, thinly sliced
1/4 c. Salted, roasted peanuts, chopped
6 Radishes, thinly sliced
1/2 c. Cilantro, chopped
hot cooked rice

Cut bananas in half crosswise, then lengthwise to make 12 pieces. Heat a non-stick skillet over medium high heat and saute' bananas with 2 tsp butter until lightly browned. Remove to plate.

Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.

Combine curry powder, lemon peel, ginger, coriander, turmeric and cayenne. Stir into onion mixture. Cook a minute.

Add black-eyed peas, undrained kidney beans and raisins. Simmer 5 minutes.

Remove from heat and stir in yogurt. Serve on rice, if desired. Top with radishes, green onion, cilantro and peanuts and bananas.