Red Red – How To Make Ghanian Beans Stew with Tomatoes

Slice the onions and divide into three parts. You will use one part for cooking the beans and the other two for the stew.

Combine ginger, garlic, scotch bonnet, red bell peppers, tomatoes and blend to paste.

Soak black-eyed peas overnight and proceed to cook with just 3 cups of water and sliced onions. Cook till it becomes soft, should take 45-50 minutes. You can add more water in between (a cup at a time)

Add a teaspoon of salt, and shrimp powder to the cooked beans

Let it simmer on medium heat for 5 minutes, stir and set aside.

Set another pot on heat, add palm oil and allow heating for one minute. Add sliced onion and let it heat for another 1 minute. Add the tomato/ginger/pepper paste and let it fry for 15-20 minutes.

Stir occasionally, you don’t want it burned.

Add the remaining one-part onions and stir-fry for another 5 minutes.

Also add a seasoning cube and 2 cups of water, then salt to taste.

The cooked beans (black eyed peas) should be added now, stir. See image.

Let it simmer on low heat for 10 minutes and thicken a little more. When you are done, it should be looking like mine.

Your bean stew is ready to serve.