West African 35 min

Red Red (Ghanaian Bean Stew)

Name: Red Red (Ghanaian Bean Stew)
Total time: 35 min
Yield: 2 servings
Cuisine: West African
Ingredients: 2 cans (15 oz) black-eyed peas, drained; 1/4 cup palm oil or vegetable oil; 1 large onion, diced; 3 medium tomatoes, blended; 2 tbsp tomato paste; 1 scotch bonnet pepper; 1 inch ginger, grated; Salt to taste; Fried ripe plantains for serving

VeganBeansWest African

Ingredientsfor 2

320

Cal

14g

Protein

42g

Carbs

12g

Fat

12 cans (15 oz) black-eyed peas, drained
21/4 cup palm oil or vegetable oil
31 large onion, diced
43 medium tomatoes, blended
52 tbsp tomato paste
61 scotch bonnet pepper
71 inch ginger, grated
8Salt to taste
9Fried ripe plantains for serving

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Instructions

1
Heat oil in a pot. Sauté onion until soft, about 5 minutes.
2
Add blended tomatoes and tomato paste. Fry on medium heat for 10-12 minutes until thick and oil separates.
3
Add ginger and whole scotch bonnet (for flavor, remove later if you don't want too much heat).
4
Add black-eyed peas. Stir well and add 1/2 cup water.
5
Simmer for 15 minutes until beans absorb the flavors and stew is thick.
6
Season with salt.
7
Serve with fried ripe plantains on the side — the sweet plantains with savory beans is the magic of Red Red.