Black-Eyed Pea Saute with Crispy Bananas

2 TBSP vegetable oil
1 onion, diced
3 garlic cloves, diced
1 TBSP grated ginger
1/4 TSP cayenne pepper
1 1/2 TSP whole cumin seeds (more or less, depending on your preference)
1/4 TSP salt
1/2 TSP red pepper flakes
1 can (15 oz) Black-Eyed Peas, rinsed and drained
1 can (15 oz) diced tomatoes (or two tomatoes diced and 1 1/2 c. of vegetable broth)
2 just turned yellow, slightly firm, bananas (not plantains)
2 TBSP butter

In a large pan saute the onion and garlic in the vegetable oil over medium heat until barely translucent. Add in the ginger, cayenne, cumin, salt, red pepper flakes, and saute another two minutes. Next add in the can of black-eyed peas and the canned tomatoes with their juices or the diced tomatoes and vegetable broth. Lower the heat to medium-low and cover with a lid. Meanwhile, cut the bananas into 3/4 inch slices. In another pan, over medium heat, melt the butter. Once hot, add the banana slices, flipping them over once they are browned and slightly crispy. Once you flip your bananas, check on the black-eyed peas. Take the lid off and allow the rest of the liquid to cook out. Taste and adjust for seasoning. Spoon into bowls, topping each bowl with several crispy banana slices before serving.
Makes enough for 3 bowls