Ghanaian Beans Stew with Fried Plantain (Red Red)

Ingredients

• 2 cups Black-Eyed Peas
• 3 tablespoons Palm Oil
• 1 medium Onion
• 4 medium Tomatoes
• 1 medium Red Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 1 tablespoon Ginger
• 1 teaspoon Salt
• 2 ripe Plantains

Instructions

1. 1Drain and rinse the 2 cups of Black-Eyed Peas. Set aside.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 3 tablespoons of Palm Oil. Once shimmering, add the 1 medium Onion, cut into 1/2-inch pieces, and cook until softened, about 5-7 minutes.
3. 3Add the 4 medium Tomatoes, cut into 1-inch pieces, the 1 medium Red Bell Pepper, cut into 1-inch pieces, the 1/2 small Scotch Bonnet Pepper, finely minced, and the 1 tablespoon of Ginger, minced. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. 4Add the drained and rinsed 2 cups of Black-Eyed Peas and 4 cups of water to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the 2 cups of Black-Eyed Peas are tender when pierced with a fork.
5. 5While the beans are simmering, peel the 2 ripe Plantains. Slice them into 1/2-inch thick rounds. Heat enough vegetable oil (not listed, use a neutral oil like canola or sunflower if available, otherwise use a bit more palm oil) in a 10-inch skillet over medium-high heat (375°F / 190°C). Fry the 2 ripe Plantain slices in batches until they are golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.
6. 6Once the 2 cups of Black-Eyed Peas are tender, stir in the 1 teaspoon of Salt. Taste and add more salt if needed.
7. 7Serve the Ghanaian Beans Stew hot alongside the 2 ripe Plantains that have been fried until golden brown.

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