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Red Red (Ghanaian Bean Stew)

Ghanaian · Dinner · Easy

Red Red (Ghanaian Bean Stew)

Total
1 hr
Prep
20 min
Serves
4
Calories
480
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Tomato and red palm oil coat tender black-eyed peas, with golden fried plantain alongside this warming Ghanaian bean stew.

The sweet plantain beside Red Red (Ghanaian Bean Stew) is as important as the beans. A concentrated tomato base coats each pea, while fried slices bring soft centers and caramelized edges to the plate.

Canned beans make this Ghanaian favorite practical on a weeknight without shortening the sauce stage. Choose yellow plantains with plenty of black marks; green ones will be starchy rather than sweet and will not caramelize in the same way.

SavorySweetSpicyBudgetComfort FoodVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Warm red palm oil in a saucepan over medium heat. Cook the onion for until soft; stir in ginger, scotch bonnet and tomato paste for .

  2. Add crushed tomato and simmer over medium-low heat for , stirring often, until the sauce is thick and the oil glistens at the edges.

  3. Stir in black-eyed peas, water and 1/2 tsp salt. Simmer for until the beans are tender and coated in sauce.

  4. Meanwhile, heat vegetable oil in a skillet over medium heat. Fry plantains in 2 batches for per side until golden with soft centers. Drain and season with the remaining salt.

  5. Mash a spoonful of beans into the sauce if it needs thickening. Serve the stew beside the hot plantains.

Forkue tips

  • Unrefined red palm oil gives the sauce its color and flavor. Neutral oil works in a pinch but will produce a different-tasting stew.

Storing and reheating

Refrigerate the stew for 4 days and the plantain separately for 2 days. Reheat beans with a splash of water and warm plantain on a sheet pan in a 375°F (190°C) oven.

Kitchen gear

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Nutrition per serving, estimated

480Calories
14gProtein
70gCarbs
17gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Red Red (Ghanaian Bean Stew): FAQ

Can I use dried black-eyed peas?

Yes. Cook them until tender before adding them to the tomato sauce; the sauce stage alone is not long enough to soften raw dried beans.

Why are my plantains firm and pale?

They were probably underripe. Use yellow skins heavily marked with black for soft, sweet slices that brown readily.

How do I store and reheat Red Red (Ghanaian Bean Stew)?

Refrigerate the stew for 4 days and the plantain separately for 2 days. Reheat beans with a splash of water and warm plantain on a sheet pan in a 375°F (190°C) oven.

How long does Red Red (Ghanaian Bean Stew) take?

About 1 hr in total: 20 min prep and 40 min cooking.

What do I need to make Red Red (Ghanaian Bean Stew)?

The key ingredients are black-eyed peas, onion, crushed tomato, tomato paste, ginger and scotch bonnet pepper, plus pantry basics.

Any tips for Red Red (Ghanaian Bean Stew)?

Unrefined red palm oil gives the sauce its color and flavor. Neutral oil works in a pinch but will produce a different-tasting stew.

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