Beans Soup (Red Red) with Plantain

Ingredients

• 1 lb Black-eyed peas (dried)
• 0.5 cup Red palm oil
• 2 cups Tomatoes (blended)
• 1 large Onion (chopped)
• 1 tbsp Ginger (grated)
• 2 cloves Garlic (minced)
• 1 small Scotch bonnet pepper (optional, minced)
• 6 cups Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 large Plantains (ripe)
• 0.5 cup Vegetable oil (for frying plantain)

Instructions

1. 1Place the 1 lb of dried black-eyed peas in a large bowl. Cover them with at least 3 inches of cold water and let them soak for a minimum of 4 hours, or preferably overnight, to rehydrate.
2. 2Drain the soaked 1 lb of black-eyed peas and rinse them thoroughly under cold water. Transfer the rinsed black-eyed peas to a large heavy-bottomed pot (at least 6-quart capacity). Pour in the 6 cups of vegetable broth. Bring the mixture to a rolling boil over high heat (approximately 212°F / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, or until the black-eyed peas are tender when bitten, but not mushy.
3. 3While the peas simmer, place a separate medium-sized pot (e.g., a 3-quart saucepan) over medium heat (approximately 300-325°F / 150-160°C). Add the 0.5 cup of red palm oil and allow it to melt and heat for 1-2 minutes. Add the 1 large chopped onion, 1 tbsp grated ginger, and 2 cloves minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and the mixture becomes fragrant.
4. 4Pour the 2 cups of blended tomatoes into the pot with the sautéed aromatics. If using, add the 1 small minced Scotch bonnet pepper. Continue to cook over medium heat for 10-12 minutes, stirring occasionally, until the tomato mixture thickens slightly and its color deepens.
5. 5Carefully pour the cooked tomato mixture from the medium pot into the large pot containing the tender black-eyed peas. Stir thoroughly with a spoon to ensure all ingredients are well combined.
6. 6Add the 1 tsp of salt and 0.5 tsp of black pepper to the soup. Stir to combine. Reduce the heat to low, cover the pot, and simmer for an additional 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly.
7. 7While the soup simmers, prepare the plantains. Peel the 2 large ripe plantains and slice them diagonally into 1/2-inch (1.25 cm) thick pieces. Heat the 0.5 cup of vegetable oil in a large frying pan (e.g., a 10-12 inch skillet) over medium heat (approximately 325-350°F / 160-175°C). Carefully place the plantain slices into the hot oil in a single layer, frying them in batches if necessary to avoid overcrowding. Fry for 2-4 minutes per side, until they are golden brown and slightly caramelized.
8. 8Serve the hot Beans Soup (Red Red) immediately, with the golden-brown fried plantains arranged alongside each bowl.

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