Ghanaian Red-Red Bean Stew with Ripe Plantains

Red-red gets its name and its glow from the tomato-rich sauce that black-eyed peas simmer in, traditionally finished with a side of sweet, caramelized plantain. This version keeps that unmistakable flavor while swapping the usual deep-fried plantain and heavy palm oil for baked slices and a modest drizzle of olive oil.

The heart-healthy case for this bowl is straightforward: black-eyed peas are a genuinely excellent source of fiber and plant protein with almost no saturated fat, and building the sauce from no-salt-added tomatoes means the sodium stays low without losing depth—smoked paprika and fresh ginger fill in the flavor gap. Ripe plantains bring natural sweetness plus potassium, rounding the dish into something that fits comfortably into a DASH-style plate.

Let the stew simmer until it thickens naturally, and don't rush the plantains in the oven—the caramelization is where the flavor lives.