Red Red (Ghanaian Black-eyed beans Stew)


It’s no where near lunch and I’m already famished. Lulu decided it was playtime an hour early, so my mega early wake up meant an uncomfortably early breakfast. Inevitably this had a domino effect on lunch. I’m currently contemplating breaking off the table leg and using it as a crudités.  Maybe I’ll pass on that idea …

What I really need is something filling and flavoursome – because spinach and watercress salad won’t cut it right now!

Typically, there’s a problem … I’ve been so busy running around like a headless chicken, I missed the Farmers market, and the online shopping is an hour late. All I have left in the kitchen are dried beans and rice. And I can’t leave the house right now – so rice and beans it will have to be!

If you’ve ever made beans from scratch you’d know that following an overnight soak, they require a few hours to prepare. Exhale … My rumbling stomach can’t hold out that long! It’s moments like these, I wish I’d stashed a can of kidney beans somewhere. A- ha! I spot a bag of black-eyed beans in the back of the cupboard. Great, Red Red bean stew to the rescue.

My black spotted friends are creamy, nutty and quick to make. Add some tomatoes and season and you have the traditional Ghanaian dish, Red Red. Ideally the meal would be accompanied with ripe plantain, but since my shopping has yet to arrive, rice is a trusty substitute.



Ghanaian Red Red Stew

Prep time: 7 mins.    Cook time: 25 mins.    Serves: 2-4


  • 200g Dry black-eyed beans, cooked or 2 x 400g cans, drained
  • 2 1/2 tbsp coconut oil or palm oil if you wish to be traditional
  • 1 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 3 tsp paprika
  • 3 medium (450g) vine ripen tomatoes, blended
  • 3 tbsp tomato puree
  • 1/4 scotch bonnet pepper, or 1 left whole if do not want dish too be to hot (optional)
  • 1 organic vegetable stock
  • salt and pepper to taste


  1. In a medium pot, saute onions in oil over a medium heat until translucent. Add the minced garlic and ginger. Saute for a further 2 mins, stirring occasionally.
  2. Add the blended tomatoes, tomato puree, paprika, scotch bonnet pepper and vegetable stock. Stir to combine until the stock cube dissolves. Cover the pot and increase the heat to medium-high until it begins to bubble. Reduce heat and simmer for 10 minutes.
  3. Add the cooked drained beans (rinsed if using tinned). Cover the pot and simmer for 10 minutes.
  4. Season with salt and pepper, to taste.
  5. Serve with baked or fried plantain or rice.