Red Red (African Stewed Black-Eyed Peas)

This hearty, no-fuss African-style black-eyed pea stew is rustic yet flavorful and simple. Tomatoes, red palm oil, and hot peppers (optional) spice up this potentially vegan recipe.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 20

Cook Time 1 30

Soaking Time 8

Total Time 9 50

Servings

Calories 197kcal

Author Imma

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.

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.

Nutrition