Red Red (African Stewed Black-Eyed Peas)
This hearty, no-fuss red red recipe is an African-style black-eyed pea stew. Rustic yet flavorful and simple with tomatoes, it’s enjoyed widely throughout Ghana and the rest of West Africa.
Here, in the United States, black-eyed peas are best known 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, and fresh. They’re a good source of protein and, may I add, very affordable.
Lately, there has been more interest in them, and many home cooks and chefs are transforming these nutritious legumes into exquisite meals. Don’t quote me on this, but rumor has it that the red palm oil and tomato sauce are why we call it red red.f
These beans always make everything better for me, especially after a rough week. I happily eat them for breakfast with puff puff (one of my all-time comfort breakfasts) or serve them with fried plantains for lunch. When I’m on a health kick, I grill or roast the plantains. Their mild taste, smooth texture, and slightly smoky flavor complement their meaty flavor. And they really do have a nice bite compared to other beans.
Are They Peas or Beans?
For those who get upset when we call these little guys beans, let’s set the record straight. Black-eyed peas are, in fact, beans. True peas, though still part of the legume family, are a different genus.
That means, if you can’t find them where you are, you can make this recipe with black, red, white, or any other type of bean you have on hand. Just don’t forget to adjust the cooking time.
How to Make African Stewed Black-Eyed Peas
- Soak the black-eyed peas for 6-8 hours or overnight. Drain and rinse. (Photos 1-2)
- Simmer the beans, covered with water, until tender. They usually take 50-60 minutes on the stovetop and 8-12 minutes in a pressure cooker.
- Drain the cooked beans and set aside. If using canned beans, start from here.
- Sauté the onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, tomato paste, ginger, garlic, paprika, and bouillon. Cook while stirring for about 60 seconds. Toss in the dried crayfish and simmer for 10-15 minutes, adding water or stock as needed to prevent burning. Continue to cook the sauce, stirring occasionally. (Photos 3-4)
- Add the beans, green onions, and remaining stock or water, and simmer for another 10-15 minutes. (Photos 5-6)
- Serve: Adjust seasonings, add water if it’s too thick, and enjoy!!!
Recipe Notes
- While I absolutely love smoked meat or fish in my beans, it’s more about the flavor than protein. So if you can’t get it, smoked paprika will replace the flavors that are missing.
- I couldn’t resist the crayfish, but you can replace it with mushroom powder for a vegan version.
- Dried shrimp will work if you can’t find crayfish.
What Goes With Red Red Stew
Serve stew with a plate full of white rice, a side of fried plantains (a must), avocados, and boiled or pounded yams make a complete meal. For a non-traditional meal, try Southern cornbread and collard greens.
More Black-Eyed Pea Recipes to Enjoy
Watch How to Make It
[adthrive-in-post-video-player video-id=”25KfoV5l” upload-date=”2019-04-25T14:02:31.000Z” name=”Red Red” description=”Red Red Recipe- A hearty tasty and no fuss vegetarian black-eyed peas stewed beans- African Style.”]
This blog post was originally published in December 2016 and has been updated with additional tips, new photos, and a video.
Red Red (African Stewed Black-Eyed Peas)
Ingredients
- 1 pound (450g) black-eyed peas (four 14.5-ounce cans)
- ¼-½ cup (60-120ml) palm oil or canola oil (see notes)
- 1 medium onion, diced
- 1 tablespoon (15 grams) grated ginger
- ½ tablespoon (7-8g) minced garlic
- 2 tomatoes, diced
- 2 tablespoons (30g) tomato paste
- 1 tablespoon (9g) smoked paprika
- ⅓ cup (15g) dried crayfish (optional)
- 2-3 cups (470-700ml) stock or water
- 1 tablespoon (10g) bouillon powder (beef, chicken, or vegetable－optional)
- 2-3 green onions, chopped
- salt and pepper to taste
- 1 habanero pepper or hot sauce (optional)
Instructions
- Rinse dried black-eyed peas, picking through and discarding any foreign objects. Add them to a large pot, covering them with 3-4 inches of cold water. Cover and let them soak for 6-8 hours or overnight.
- Drain the soaked beans, rinse, and place them in a Dutch oven or pressure cooker. For the Dutch oven, cover the beans with fresh water and simmer until tender (adding water as needed to prevent burning). They usually take 50-60 minutes on the stovetop. For the pressure cooker, follow your pressure cooker instructions. They’re usually done in 8-12 minutes.
- Drain the cooked beans and set aside. If using canned beans, start from here.
- Heat the oil in a large saucepan over medium heat until shimmering. Sauté the onions for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add tomatoes, tomato paste, ginger, garlic, paprika, and bouillon. Cook while stirring for about 60 seconds.
- Toss in the crayfish and simmer for 10-15 minutes, adding water or stock as needed to prevent burning. Continue to cook the sauce, stirring occasionally.
- Finally, add the beans, green onions, and remaining stock or water, and simmer for another 10-15 minutes.
- Adjust seasonings, add water if it’s too thick, and serve.
Tips & Notes:
- Red palm oil is NOT the same as the controversial palm oil used in ultra-processed foods. However, if you want a lower fat content, feel free to reduce the quantity or omit it altogether.
- How long it takes to cook beans depends on their age, your altitude, and your stove temperature. The fresher the beans, the faster they cook.
- There is quite a debate about when to add salt. I’ve tried it three ways: soaking, cooking, and after. And honestly, I prefer adding it to the soaking water. The beans cook up tender and flavorful, but feel free to add salt when you want.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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 🙂
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
Hahaha! Lucky man. Thanks for the feedback :)!
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!!!
Awesome!!! I love playing with the recipe.
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!
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!
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*
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!
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
Thank you, Dana!
I love this recipe it’s so easy to cook and my partner and daughter love the taste and goodness.
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.
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!
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! ️✨
Made this for dinner yesterday. My mom and cousin loved it, thank you for sharing, beloved
with love,
Mbabazi
Oh great to hear that. Thank you so much!
Made this for dinner tonight and it was delicious. Only made a half portion and am regretting it 🙂 Very tasty!
Oh great to hear that. Thank you so much!
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.
Oh great to hear that. Thank you so much!
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!
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.
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!
Thanks, Morgan 🙂 Stay tuned for more amazing recipes.