Red Red (Ghanaian Bean Stew)

Instructions

1. 1Place the 2 cups of black-eyed peas in a bowl and cover with plenty of water. Let them soak for at least 4 hours, or preferably overnight. Drain the peas before you begin cooking.
2. 2Heat the 3 tablespoons of palm oil in a large heavy-bottomed pot over medium heat, about 150°C. Add the 1 large onion, 3 large tomatoes, and 1 medium red bell pepper, all chopped into roughly 1.27 cm pieces. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
3. 3Add the 1 tablespoon of ginger, 3 cloves of garlic, and 1/2 small scotch bonnet pepper, all minced. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the drained 2 cups of black-eyed peas to the pot. Stir in the 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add enough water to cover the peas by about 5.08 cm. Bring the mixture to a rolling boil.
5. 5Reduce the heat to low, cover the pot, and let the stew simmer gently for 40-50 minutes, or until the 2 cups of black-eyed peas are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6While the peas are simmering, prepare the 2 large plantains. Peel them and slice them into 1.27 cm thick rounds. Heat a separate skillet over medium-high heat, about 175°C, with enough oil to coat the bottom. Fry the plantain slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Remove the fried plantains from the skillet and place them on a plate lined with paper towels to drain.
7. 7Taste the bean stew and add more salt or black pepper if needed. Serve the hot red red bean stew immediately with the freshly fried plantains on the side.

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