Gluten-Free Red Red (Bean Stew)

Ingredients

• 2 cups Black-eyed peas
• 2 ripe Plantains
• 1 medium Onion
• 2 medium Tomatoes
• 1 medium Red bell pepper
• 3 tbsp Vegetable oil
• 2 cloves Garlic
• 1 tsp Ginger
• 0.25 small Scotch bonnet pepper
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place the 2 cups of black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight. After soaking, drain and rinse the peas thoroughly. Put the drained peas in a medium pot and cover with fresh water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the peas are tender, about 45 to 60 minutes. You can tell they are tender when you can easily mash one with a fork.
2. 2While the peas are cooking, prepare the aromatics and vegetables. Finely chop the 1 medium onion. Dice the 2 medium tomatoes. Finely chop the 1 medium red bell pepper. Mince the 2 cloves of garlic. Grate the 1 teaspoon of ginger. Carefully mince the 0.25 small scotch bonnet pepper, removing seeds if you prefer less heat. Keep all these prepared ingredients separate for now.
3. 3Once the black-eyed peas are tender, drain them and set aside. In a large pot or Dutch oven, heat the 3 tablespoons of vegetable oil over medium heat (350°F / 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Add the minced 2 cloves of garlic and grated 1 teaspoon of ginger, and cook for another minute until fragrant, stirring constantly to prevent burning.
4. 4Add the diced 2 medium tomatoes, chopped 1 medium red bell pepper, and minced 0.25 small scotch bonnet pepper to the pot. Stir everything together and cook over medium heat for 10 minutes, allowing the vegetables to soften and the flavors to meld. Stir occasionally.
5. 5Add the drained, cooked 2 cups of black-eyed peas to the pot with the vegetable and pepper mixture. Stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 15 minutes to allow the flavors to combine. Stir occasionally.
6. 6While the stew is simmering, prepare the plantains. Peel the 2 ripe plantains and cut them into 1-inch cubes. In a separate medium skillet, heat enough additional vegetable oil (not included in ingredient list, use a neutral oil like canola or vegetable) over medium-high heat (375°F / 190°C) to shallow fry the plantains. Carefully add the plantain cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, until they are golden brown and slightly crispy. Remove the fried plantains with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the hot bean stew in bowls, topped with the golden brown fried plantains.

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