Vegan Ghanaian Bean Stew (Red Red)

Ingredients

• 2 cups dried black-eyed peas, soaked overnight
• 0.5 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
• 1.5 cups crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon vegetable bouillon powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt(optional)

Instructions

1. 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. 2

   In a separate heavy-bottomed pot, heat the red palm oil over medium heat until it melts and becomes translucent.

3. 3

   Add the diced onions to the oil and sauté for 5-7 minutes until they are soft and slightly caramelized.

4. 4

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

5. 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. 6

   Season the sauce with vegetable bouillon and smoked paprika, simmering for 10 minutes until the oil begins to separate from the sauce.

7. 7

   Fold the cooked beans into the tomato base and stir well to combine all flavors.

8. 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.