Nicky, Digital Researcher, Africa Analyst
Red Red - Ghanaian Black-eyed bean stew
Updated: Apr 18, 2021
Red red is a popular Ghanaian dish made of black eyed peas and plantain, and cooked with palm oil or vegetable oil, scotch bonnet peppers, onions, salt and tomatoes.
The dish usually appears reddish because of the palm oil, hence the name Red Red. Best served warm with a side of boiled rice or bread.
Prep time: 30 minutes
Cook time: 90 minutes
4 -14.5 ounce canned beans or 1 pound dried beans
1/2 – ¾ cup palm oil or Canola oil
1 medium Onions
1 Tablespoon ginger
½ Tablespoon garlic
2 Tablespoons tomato paste
1 Tablespoon paprika
2 cups – 3 cups stock/ water
1-Tablespoon bouillon powder
2-3 green onions chopped
Salt and pepper as needed
1 Habanero pepper or sub with hot pepper or sauce
1. Rinse dry black-eyed pea beans and pick through and discard any foreign object. Add beans to a large pot covering with 3-4 inches of cold water.
2. Cover and let sit overnight or 6 to 8 hours
3. Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender
4. Drain the cooked beans and set aside
5. If using canned beans you should start from here.
6. Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
7. Add tomatoes, tomatoes paste , ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds,
8. Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.
9. Adjust for seasonings, and beans consistency with water and serve.