Red Red Recipe- A hearty tasty and no fuss vegetarian black-eyed peas stewed beans- African Style
Here, in the United States, black- eyed peas are best known, especially in the south, as a good luck and prosperity meal. In Africa, it is an everyday, year round meal, used in all forms- ground, dried, fresh and a good source of protein. And may I add it is very affordable .
If you are unfamiliar with black-eyed beans, they are delicious little white beans with a mild taste and smooth texture- what I like most, is their meaty flavor and texture-they really do have a bite to it, compared to other beans.
Lately, there has been more interest in them and so many home cooks and chefs are making use of these beans transforming them into exquisite meals.
Here is a variation on this rustic yet flavorful use of these beans- known as Red Red. Red Red is a simple tomato stew that is enjoyed widely through out Ghana.
Don’t quote me on this, rumor has that, it’s name is derived from combining red palm oil and tomato sauce. You see, these beans always make everything better for me- especially after a rough week. I make them eat for breakfast with puff puff(one of my all time comfort breakfast) and serve it with fried plantains for lunch. When am on a health kick, I grill or roast plantains.
I so wasn’t on one this weekend, ANYTHING greasy I just had to have.
While I absolutely love smoked meat or fish in my beans; Yes, truly do- most often is more about the flavor these proteins add to the meal rather than the meat itself. I thought it would to a good idea to make this without any smoked meats, which is customary.
However, if you have crayfish (dried shrimp) do include them to make up for the loss of the smoky flavor. A trick I do all the time is to use smoked paprika to add that smoky flavor to my food, when I can’t get a hold of smoked meat.
Believe me, sometimes getting a hold of smoked meats is like searching for a needle in a haystack or paying with an arm and a leg. Ah! I am not willing to shed out that amount of money all the time ! Just for special occasion .
Can’t find or don’t like Black eyed peas? No worries, you could make these with black, red or any other types of beans. Don’t forget to adjust cooking times and flavors. Enjoy!!!
Watch How to Make It
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Red Red (African Stewed Black-eyed peas)
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Ingredients
- 4 -14.5 ounce canned beans or 1 pound dried beans
- 1/2 – ¾ cup palm oil or Canola oil
- 1 medium Onions
- 1 Tablespoon ginger
- ½ tablespoon garlic
- 2 Tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon paprika
- 1/3 cup crayfish optional
- 2 cups – 3 cups stock/ water
- 1-tablespoon bouillon powder vegetarian, chicken (optional)
- 2-3 green onions chopped
- Salt and pepper as needed
- 1 habanero pepper or sub with hot pepper or sauce optional
Instructions
- Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.
- Cover and let sit overnight or 6 to 8 hours
- Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender
- Drain the cooked beans and set aside
- If using canned beans you should start from here.
- Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, tomatoes paste , ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds,
- Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally
- Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.
- Adjust for seasonings, and beans consistency with water and serve.
Nutrition Information:
Nadia Lechastaignier says
Is there any way you can email me the old recipe you had posted before the update? I recall it being a little different and mentioning smoked turkey. That’s the recipe I’m used to using 🙂
CTX says
i love it.well explained, I cooked it for my boyfriend and he loves it. thank you. your site helps me to cook for him like his mom. I’ll try hahaha
Imma says
Hahaha! Lucky man. Thanks for the feedback :)!
Laura says
I only wanted to make 1 can worth, so I pretty much cut the recipe by 4, except I may have gone a little heavy on the seasonings/tomato because we like that stuff. I used a little bit of cut up beef sausage instead of the crayfish, and I used sriracha.
I can sum it up with this….. My son took a few bites and said “Whatever this slop is, MAKE IT MORE OFTEN!!” Lol, yes they are really yummy!!!
Imma says
Awesome!!! I love playing with the recipe.
Marcia says
I never heard of or had Red Red. My son went to Ghana for a wedding and told me about it. I found this recipe and make it every New Year’s and often take to outings. I believe it’s the ginger and palm oil which isn’t something people in this area use in their recipes that makes it a stand out. Also, I have used fish sauce in place of the crayfish for the flavor as well as the smoky paprika.So many of my friends have requested the recipe. Thank you!
ImmaculateBites says
Hi Marcia!
Ginger and palm oil are indeed key components of Red Red. Ginger adds a warm, spicy kick, while palm oil contributes a distinctive taste and reddish color. Your adaptation of using fish sauce instead of crayfish is a creative way to mimic the umami and seafood flavor that crayfish typically provides. Smoked paprika is another excellent addition, giving the dish a hint of smokiness that complements the other flavors well.
It’s always a joy to hear when traditional recipes are welcomed and enjoyed in new places, especially when they bring people together. Enjoy your culinary adventures and the shared joy of cooking and eating with friends and family!
Isaac says
I have been making this recipe- THIS specific one, as in, I google it everytime I make it (I have a terrible memory) for probably about five years. I’ve never commented on a recipe online before but I figured, hey, after five years I should probably say thank you, lol. This recipe is delicious, easy, nutritious, cheap… There are no notes. I make it frequently. And the dried crayfish and red palm oil make it just *chef’s kiss*
ImmaculateBites says
Hi Isaac!
It’s wonderful to hear how much you’ve enjoyed and relied on this specific Red Red recipe over the years! Your feedback is invaluable, especially since you’ve been making it consistently for such a long time. It’s great that you find it not only delicious but also easy, nutritious, and budget-friendly. The addition of dried crayfish and red palm oil certainly brings that authentic and rich flavor, making it a standout dish. Thank you for taking the time to share your experience and appreciation for the recipe. It’s always heartening to hear when a recipe becomes a cherished part of someone’s cooking repertoire. Keep enjoying your cooking adventures!
Dana Mims says
I went to Ghana about 5 years ago and had redred for the 1st time. As a traditional AA eat black eyed peas especially for new years. I can’t make it any other way but redred. This recipe is the closest I’ve tasted and use it every to ime. Delicious
Imma says
Thank you, Dana!
Miss michelle coles says
I love this recipe it’s so easy to cook and my partner and daughter love the taste and goodness.
ImmaculateBites says
Great! Thanks for sharing this with us. It’s fantastic to hear that this recipe is not only easy to cook but also loved by your partner and daughter! Preparing meals that are both delicious and appreciated by the family is always a rewarding experience.
AJ says
Thanks! It was really delicious! Made without the crayfish and served with brown basmati rice and fried plantains. I’m always looking for new bean recipes and this is a keeper!
ImmaculateBites says
You’re very welcome! I’m delighted to hear that the Red Red Bean Stew was a hit, even without the crayfish. Serving it with brown basmati rice and fried plantains sounds like a delicious and wholesome meal.
Beans are such a versatile ingredient, and it’s great to have a variety of recipes to keep things interesting. I’m thrilled that this one has earned a spot in your recipe collection.
Thank you for sharing your experience and your serving suggestions. Keep cooking and keep enjoying! ️✨
Mbabazi says
Made this for dinner yesterday. My mom and cousin loved it, thank you for sharing, beloved
with love,
Mbabazi
Imma says
Oh great to hear that. Thank you so much!
Verena Gonzalez says
Made this for dinner tonight and it was delicious. Only made a half portion and am regretting it 🙂 Very tasty!
Imma says
Oh great to hear that. Thank you so much!
Shakira says
This recipe look so Great the one with the black eye peas am try to stay away from meat so am looking for something that can work for me I also see some other recipe like.
Imma says
Oh great to hear that. Thank you so much!
Carrie Juska says
This looked SO good and it was! Yours looks a bit “redder”, but I also used a pan that was a bit too small. Ate it with some injera and I highly recommend this to any and every one! Thanks for the recipe!
Imma says
Awww! Thank you so much, Carrie for your recommendation:) Try some other recipes and I am sure you would recommend them to your friends as well.
Morgan A. says
This is my go to recipe for meatless meals as it tastes just as good without meat as it does with! Super filling and delicious with plantains. Sometimes I’ll add a little bit of ketchup along with the tomato paste and cut out the ginger but I make this recipe at least once a week. Thank you for sharing!
Imma says
Thanks, Morgan 🙂 Stay tuned for more amazing recipes.