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Ghanaian Red-Red Bean Stew with Ripe Plantains

Ghana's beloved bean stew, made with black-eyed peas, tomatoes, and baked (not fried) sweet plantains.

Ingredients

  • 3 cups cooked black-eyed peas or low-sodium canned, rinsed and drained
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 cups diced tomatoes no salt added
  • 1 tbsp tomato paste no salt added
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional, to taste
  • 2 ripe plantains peeled and sliced
  • 1 tsp fresh thyme leaves

Instructions

  1. Heat olive oil in a pot over medium heat; sauté onion 5 minutes until soft. Add garlic and ginger, cook 1 minute.
  2. Stir in tomatoes, tomato paste, smoked paprika, and cayenne; simmer 10 minutes until slightly thickened.
  3. Add black-eyed peas and 1/2 cup water; simmer 15 minutes, stirring occasionally, until beans are tender and flavors meld. Stir in thyme.
  4. Meanwhile, arrange plantain slices on a lined baking sheet and bake at 400°F for 15-18 minutes, flipping once, until caramelized and tender (or pan-sear in a dry nonstick skillet).
  5. Serve the bean stew hot, topped with the baked plantain slices.