Red Red Bean Stew — Ghana

“Red Red” is a beloved Ghanaian dish of black-eyed peas cooked in a red sauce and often served with fried plantains. This hearty and protein-rich meal is popular not just for its taste but also for its affordability and nutritional benefits.  

This dish requires soaking dried black-eyed peas overnight. You can substitute canned black-eyed peas or another canned variety, like garbanzo beans, to decrease the preparation and cook time.

Ingredients

For the bean stew: 

• 2 cups dried black-eyed peas, soaked overnight, or canned beans 
• 1/2 cup palm oil or vegetable oil 
• 2 medium onions, chopped 
• 2 cloves of garlic, minced 
• 1-inch piece of grated fresh ginger 
• 1-2 tablespoons tomato paste 
• 1 teaspoon smoked paprika 
• 1 teaspoon cayenne pepper (optional) 
• 2 medium tomatoes, chopped 
• Salt to taste 

For the fried plantains: 

• 2-3 ripe plantains, peeled and sliced 
• Pinch of salt 
• Oil for frying 

Preparation

If using dried black-eyed peas, after soaking, rinse them and cook in water until tender, about 45 minutes to 1 hour. Drain and set aside. 

In a large pot over medium heat, heat the palm oil. Add the chopped onions, garlic and ginger. Sauté until fragrant and translucent. Stir in the tomato paste and smoked paprika. Add cayenne pepper if using. Cook for 2-3 minutes. Add the chopped tomatoes and simmer until the tomatoes break down into a sauce. Add the black-eyed peas to the stew and mix well. Let it simmer for another 10-15 minutes. Season with salt to taste. 

In a frying pan over medium heat, heat the oil. Sprinkle a pinch of salt over the plantain slices and fry them until golden brown on both sides. Drain on paper towels. 

Plate the bean stew alongside the fried plantains. You can enjoy it with steamed rice or on its own. 

Eating a simple meal during Lent helps us reflect on the hunger that many people face worldwide. Make a Lenten donation to help ensure all the members of our global family have access to enough nutritious food.