Vegan Black-Eyed Bean Stew

Vegan Black-Eyed Bean Stew

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 becoming vegan three 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 leave the meat out of the recipe altogether. 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 simple carbohydrates whether it’s rice, potatoes, yams or quinoa.

Although, if you can get your hands on plantains please do use them, as the combination with the stew is a match made in heaven!

Vegan Black-Eyed Bean Stew
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39 ratings

Cook Time: 30 minutes

30 minutes

3-4 serves

Vegan Black-Eyed Bean Stew


  • 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


  1. In a large saucepan on medium heat, add the oil and onion. Saute until they start to slightly brown.
  2. Add the garlic and cook for a further couple of minutes.
  3. Add in the tomato paste and mix well.
  4. Add in turmeric and chilli powder and canned tomato. Cook for 5 minutes.
  5. 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.
  6. Increase heat to high and bring to a simmer and leave for 10 minutes.
  7. Season and try to make sure the beans and nice and soft, not mushy but soft.
  8. 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.

Vegan Black-Eyed Bean Stew

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  • Heather 17/08/2017 Reply

    How do you serve with plantains? Do the plantains need to be cooked in some way, too?

    • Yes they are normally ideal fried but make sure they are ripe not green.

    • Judith 30/08/2017 Reply

      In my home country in the Caribbean, we often boil ripe plantains, in case you want to cut down on oil. Fortunately, plantains are readily available here in the Washington, D.C. area.

  • Lohrasp 10/08/2018 Reply

    Good Recipr

  • Bronagh 21/12/2018 Reply

    Can this be frozen?

    • I haven’t done so myself but I don’t see why not!

    • Richard 24/07/2019 Reply

      What kind of canned tomatoes? Based off the photos it looks like crushed but I only have diced in the pantry.

  • Saffron 12/06/2019 Reply

    Just made this. I added Kale. Yummy! Thank you! ?

  • Penny 13/08/2019 Reply

    Love this simple clean recipe. TY

    • You’re welcome, Penny. We just bought beans yesterday getting ready to make this recipe 🙂

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