Believe it or not, I used to hate beans. It was only until a year and a half ago (when I gave up meat) that I started to eat more beans and pulses. It was then that I realised they aren’t so bad.
Red Red is a traditional Ghanaian stew made with black eyed beans and tomatoes. The name comes from the colour of stew as it is normally cooked in palm oil. Red Red is typically served with fried ripe (yellow) plantains.
My parents make this regularly and it was not long ago that I thought ‘I’d better make this myself’. So, I did. If you’re like me, you’d prepare this meal at least a day in advance by soaking the black eyed beans in water overnight. I don’t tend to use canned beans for this, but, if it makes your life easier, definitely go for it!
Make sure you have an apotoyewaa (clay grinding pot/large pestle and mortar) at hand, otherwise, be prepared to finely dice onions and scotch bonnet peppers!
- 500g black eyed beans, soaked in water overnight and washed
- 200ml palm oil
- 1 large onion, half sliced, half diced
- 2 scotch bonnet peppers
- 400g chopped tomatoes, canned or fresh
- 1 tsp crushed garlic
- 1/2 tsp ground ginger
- 2 vegetable stock cubes (I used Knorr)
- 2 tsp season-all
- 2 tsp paprika
- 200ml warm water
- Salt to taste
- In a large pot, boil the black eyed beans for 30 – 50 minutes over medium-high heat until soft. Ensure that there is always water in the pot so the beans do not dry up and risk getting burned.
- While the beans are boiling, grind up the diced onions and scotch bonnet peppers with a dash of warm water, until you get a smooth mixture.
- Heat the palm oil in another pot over medium-high heat.
- Add the ground onions and scotch bonnet mixture to the pot and fry off for 2 minutes, stirring frequently.
- Add the sliced onions and garlic and fry until the onions are soft.
- Add in the chopped tomatoes, vegetable stock cubes, season all, ginger and paprika. Stir until the stock cubes have dissolved and are fully incorporated. Cover the pot and leave to cook on a medium heat for 10 minutes, stirring occasionally.
- Add the warm water to the pot, stir, then leave to cook for a further 15 – 20 minutes, stirring occasionally.
- Once the beans are fully cooked, drain them, leaving some liquid behind. Add the beans and the liquid to the tomato stew and stir until will combined. Check for salt/seasoning and adjust if necessary.
- The Red Red is now ready to be served – enjoy with some fried ripe plantains and/or rice!