HOW TO MAKE EASY VEGAN GHANAIAN BEANS STEW (RED RED) NO FISH

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor with less saturated fat.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and quicker to cook.

Soak black-eyed peas overnight in water.

Cook the soaked black-eyed peas in water for about 45 to 50 minutes until tender but not mushy, checking periodically.

In a blender, combine onions, ginger, red bell pepper, tomatoes, and scotch bonnet pepper with a little water to make a puree.

In a pot, heat olive oil over medium heat until hot, then add chopped onions and cook until soft.

Add tomato paste to the pot and mix with the onions, adding a little water if the pot runs dry.

Add the tomato puree to the pot and mix it in with the tomato paste sauce.

Add spices: vegetable stock cube, cumin powder, curry powder, and cloves; mix well.

Cover the sauce and let it cook for about 20 minutes to reduce and evaporate excess water.

Once the sauce is drier, add the cooked black-eyed peas to the tomato sauce and mix well.

Cook for an additional 5 minutes to allow the beans to absorb the flavors of the sauce.

Add chopped greens (yuchoy, swiss chard, kale, or spinach) and check for salt, adjusting to taste.

Serve the stew in a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary