Slow-Simmered Ghanaian Red Red Bean Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty, vegan Ghanaian bean stew made with black-eyed peas, tomatoes, and smoky spices, traditionally served with fried plantains. This african-inspired vegan (gluten-free) ready in about 490 minutes pairs dried black-eyed peas, water, red palm oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black-eyed peas
• 4 cups water
• 3 tbsp red palm oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp tomato paste
• 1 cup canned diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp dried chili flakes
• 1 cup vegetable broth
• to taste salt
• to taste black pepper
• 2 medium, peeled and sliced ripe plantains
• 1/4 cup for frying canola oil

Instructions

1. Step 1: Soak 1 cup dried black-eyed peas in water overnight or for at least 6 hours, then drain and rinse thoroughly.
2. Step 2: In a large pot, add 4 cups water and the soaked black-eyed peas. Bring to a boil over high heat, then reduce to medium-low and simmer for 45 minutes until peas are tender but intact.
3. Step 3: Meanwhile, heat 3 tbsp red palm oil in a deep skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent and fragrant.
4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, cooking for 1 minute until aromatic.
5. Step 5: Stir in 3 tbsp tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
6. Step 6: Add 1 cup canned diced tomatoes, 1 tsp smoked paprika, and 1/2 tsp dried chili flakes. Cook for 5 minutes until the tomato mixture thickens and the oil begins to separate.
7. Step 7: Pour the tomato mixture into the pot with the cooked black-eyed peas, add 1 cup vegetable broth, and stir well. Simmer the stew uncovered for 20 minutes, seasoning with salt and black pepper to taste, until the sauce thickens and coats the peas.
8. Step 8: While the stew simmers, heat 1/4 cup canola oil in a frying pan over medium heat. Fry 2 peeled and sliced ripe plantains for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
9. Step 9: Serve the red red stew hot, accompanied by the fried plantains for a traditional comforting Ghanaian meal.