Vegan black-eyed bean stew has been a staple in our household. Being another popular African meal, my mum used to make it for our family on a regular basis.
Just when I thought I was spoilt in Australia, I went back to Ghana in 2005 and this recipe was taken to another level!
In Ghana they call black-eyed bean stew red-red. It gets the red colour from the red palm oil they use which is easily accessible.
It’s common street food that is typically made with meat, fish and ripe fried plantains. It’s a delicious meal and certainly one that triggers fond memories of my childhood.
However since become vegan 3 years ago, I’ve had to make some changes to this recipe. First of all, I took away the palm oil. I acknowledge that palm oil is affordable in West Africa, but with the harm it does to wildlife, I opt not to use it.
I also simply leave the meat out of the recipe all together. Black-eyed beans are a dense bean and are meaty in their own right.
Lastly, with limited access to plantains where we live, we’ll eat this stew with any common carbohydrates whether it’s rice, potatoes, yams or quinoa.
Although, if you can get your hands on plaintains please do use them, as the combination with the stew really is a match made in heaven!
- ⅓ cup of cooking oil - we use rice bran oil
- 1 medium onion, diced finely
- 1 large or 2 medium cloves of garlic, crushed
- 1 heaped tbsp tomato paste
- 1 heaped tsp turmeric powder
- ½ tsp chilli powder
- 1 can (400gr) tomatoes
- 2 cups cooked* or around 700gr canned black-eyed beans
- Salt to taste
- In a large saucepan on medium heat, add the oil and onion. Saute until they start to slightly brown.
- Add the garlic and cook for a further couple of minutes.
- Add in the tomato paste and mix well.
- Add in turmeric and chilli powder and canned tomato. Cook for 5 minutes.
- Add in beans and stir well. Add water - I normally use the can from the tomatoes and fill that up with water and add it.
- Increase heat to high and bring to a simmer and leave for 10 minutes.
- Season and try to make sure the beans and nice and soft, not mushy but soft.
- Serve with plantain, yams, rice or quinoa.
* If cooking beans, after soaking for 24 hours, rinse and cook with water just covering the beans for 30-35 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.