Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Watch how to make this recipe.
Red Red
Getting reviews...
- Level: Easy
- Total: 1 hr 45 min (include resting time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 293
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 0 milligrams
- Sodium
- 592 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 12 grams
- Sugar
- 9 grams
- Protein
- 10 grams
Growing up in Koforidua, Ghana, red red bean stew was part of a weekly meal. When we got home from school, my grandmother or aunt would offer a couple of options to tied us over before dinner. Most times, my pick was red red bean stew with gari (dried cassava granules) and plantains, made with pre-cooked black-eyed peas and tomato puree. My version includes red bell pepper for a bit of sweetness. In addition to fried plantains and gari, the stew can be served with steamed white rice, yams, sweet potatoes or cassava.
- Level: Easy
- Total: 1 hr 45 min (include resting time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 293
- Total Fat
- 14 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 0 milligrams
- Sodium
- 592 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 12 grams
- Sugar
- 9 grams
- Protein
- 10 grams
Ingredients
Directions
- Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
- Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
- Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
- Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
- Serve the stew with a side of fried plantains or steamed white rice.
Cook’s Note
Red palm oil is made from the fruit of the African oil palm. It is less refined than bleached palm oil. Zomi palm oil is a type of red palm oil that has been seasoned and is my preference for cooking. It can be purchased online and at international grocery stores. If you cannot find red palm oil, you can use vegetable oil or canola oil.
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