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Red-Red (Ghanaian Bean Stew with Fried Plantain)

Red-Red (Ghanaian Bean Stew with Fried Plantain) – Forkwise recipe card (illustration, no photo yet)
LunchGhanaian⏱ 45 minServes 4EasyForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 3 cups cooked black-eyed beans
  • ¼ cup palm oil
  • 1 onion, chopped
  • 2 cm fresh ginger, grated

…and 5 more ingredients.

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Ingredients

  • 3 cups cooked black-eyed beans
  • ¼ cup palm oil
  • 1 onion, chopped
  • 2 cm fresh ginger, grated
  • 1 scotch bonnet, chopped
  • 3 tomatoes, chopped
  • 1 tsp salt
  • 2 ripe plantains
  • Cooking oil, for frying

Method

  1. Heat the palm oil and fry the onion, ginger and scotch bonnet until soft.
  2. Add the tomatoes and salt and cook for 10 minutes.
  3. Stir in the beans with a splash of water and simmer for 10 minutes.
  4. Peel and slice the plantains and fry them in oil until golden. Serve with the beans.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.