Vegan Ghanaian Bean Stew (Red Red)
A comforting, protein-rich West African stew made with black-eyed peas and savory palm oil.
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Ingredients
- 2 cups dried black-eyed peas, soaked overnight
- 1/2 cup red palm oil
- 1 large red onion, finely diced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1 whole scotch bonnet pepper, minced
- 1 1/2 cups crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon vegetable bouillon powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt(optional)
Instructions
- 1
Place the soaked black-eyed peas in a large pot with 4 cups of water and boil until tender, about 30-40 minutes, then drain.
- 2
In a separate heavy-bottomed pot, heat the red palm oil over medium heat until it melts and becomes translucent.
- 3
Add the diced onions to the oil and sauté for 5-7 minutes until they are soft and slightly caramelized.
- 4
Stir in the minced ginger, garlic, and scotch bonnet pepper, cooking for another 2 minutes until fragrant.
- 5
Add the tomato paste and fry it in the oil for 3 minutes to remove the raw taste, then pour in the crushed tomatoes.
- 6
Season the sauce with vegetable bouillon and smoked paprika, simmering for 10 minutes until the oil begins to separate from the sauce.
- 7
Fold the cooked beans into the tomato base and stir well to combine all flavors.
- 8
Simmer the stew on low heat for an additional 10 minutes, adding a splash of water if it becomes too thick, then serve with fried plantains.
Nutrition per Serving
385
Calories
14g
Protein
42g
Carbs
19g
Fat
11g
Fiber
6g
Sugar
720mg
Sodium
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