Quick Red Red Bean Stew
A flavorful and hearty Ghanaian-inspired black-eyed pea stew simmered in a savory tomato and palm oil base.
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Ingredients
- 30 oz Black-eyed peas, canned and drained
- 1/4 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
- 1/2 cup Vegetable broth
- 1 teaspoon Salt
- 1/2 teaspoon Bouillon powder
Instructions
- 1
Heat the red palm oil in a large saucepan over medium heat until melted and shimmering.
- 2
Add the diced onions and sauté for 5 minutes until translucent and slightly caramelized.
- 3
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
- 4
Add the tomato paste and fry it in the oil for 3 minutes to remove the raw acidity.
- 5
Pour in the crushed tomatoes, smoked paprika, and bouillon powder, stirring well to combine.
- 6
Add the drained black-eyed peas and vegetable broth, then place the whole scotch bonnet on top.
- 7
Simmer on low-medium heat for 15 minutes, stirring occasionally to prevent sticking.
- 8
Remove the pepper, adjust salt to taste, and serve hot with fried sweet plantains.
Nutrition per Serving
345
Calories
14g
Protein
42g
Carbs
15g
Fat
11g
Fiber
6g
Sugar
780mg
Sodium
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