Quick Red Red Bean Stew

Ingredients

• 30 oz Black-eyed peas, canned and drained
• 0.25 cup Red palm oil
• 1 medium Red onion, finely diced
• 1 tablespoon Ginger, minced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 cup Crushed tomatoes
• 1 whole Scotch bonnet pepper, pierced(optional)
• 1 teaspoon Smoked paprika
• 0.5 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Bouillon powder

Instructions

1. 1

   Heat the red palm oil in a large saucepan over medium heat until melted and shimmering.

2. 2

   Add the diced onions and sauté for 5 minutes until translucent and slightly caramelized.

3. 3

   Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

4. 4

   Add the tomato paste and fry it in the oil for 3 minutes to remove the raw acidity.

5. 5

   Pour in the crushed tomatoes, smoked paprika, and bouillon powder, stirring well to combine.

6. 6

   Add the drained black-eyed peas and vegetable broth, then place the whole scotch bonnet on top.

7. 7

   Simmer on low-medium heat for 15 minutes, stirring occasionally to prevent sticking.

8. 8

   Remove the pepper, adjust salt to taste, and serve hot with fried sweet plantains.