Ghanaian Red Red (Bean Stew)

Instructions

1. 1Place the 2 cups of black-eyed peas in a large bowl and cover with plenty of cold water. Let them soak for at least 4 hours, or preferably overnight. Drain the peas thoroughly before proceeding.
2. 2Heat the 3 tablespoons of palm oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 large onion, chopped into 1.27 cm pieces, and the 1 large bell pepper, also chopped into 1.27 cm pieces. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and the onion looks translucent.
3. 3Add the 2 large tomatoes, diced into 1.27 cm pieces, the 1 teaspoon of ginger, grated, the 2 cloves of garlic, minced, and the 0.5 small Scotch bonnet pepper, finely chopped. Cook for another 3 minutes, stirring constantly, until fragrant.
4. 4Add the drained 2 cups of black-eyed peas to the pot. Stir everything together to coat the peas with the vegetables and spices. Add enough water to cover the peas by about 5.08 cm. Bring the water to a rolling boil over high heat (204.4°C / 200°C), then reduce the heat to low (93.33°C / 95°C), cover the pot, and simmer for 30-40 minutes, or until the peas are tender when bitten.
5. 5While the peas are simmering, peel the 2 large plantains and cut them into 1.27 cm thick rounds. Heat a separate 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the plantain slices in a single layer (you may need to do this in batches). Fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove the fried plantains from the skillet and set aside on a plate lined with paper towels.
6. 6Once the black-eyed peas are tender, stir the fried plantain slices into the bean stew. Add the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir gently to combine all the ingredients. Cook for an additional 2 minutes to allow the flavors to meld.
7. 7Serve the Ghanaian Red Red hot.

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