Gluten-Free Red Red (Bean Stew) with Plantains

Instructions

1. 1Place the about 450 g of dried black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight. Once soaked, drain and rinse the black-eyed peas thoroughly.
2. 2In a blender, combine the 2 cups of tomatoes, 1 medium onion, 1 medium red bell pepper, 1/4 small scotch bonnet pepper, 1 tsp ginger, and 2 cloves garlic. Blend until you have a smooth puree.
3. 3Heat 4 tbsp of palm oil (or coconut oil) in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended puree to the hot oil. Cook for 10 minutes, stirring occasionally, until the puree has thickened slightly and darkened in color.
4. 4Add the drained and rinsed black-eyed peas and 3 cups of vegetable broth to the pot with the puree. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the peas are tender. Stir occasionally to prevent sticking.
5. 5While the stew is simmering, prepare the plantains. Peel the 3 ripe plantains and slice them into 1.27 cm thick pieces.
6. 6In a separate large frying pan, heat more palm oil (or coconut oil) over medium-high heat (190.6°C / 190°C). Carefully add the sliced plantains in a single layer, working in batches if necessary. Fry for 3-5 minutes per side, until they are golden brown and slightly crispy.
7. 7Once the black-eyed peas are tender and the plantains are fried, serve the bean stew hot with the fried plantains on the side.

Related Guides