Red Red Bean Stew With Kelewele

Bean stews are common in West Africa, and every region has a twist to it Red red bean stew is a spicy one with palm oil tomato paste and flavourings like ginger garlic chilli pepper and onion. Cook with meat or make it meatless like this recipe.

Red red bean stew is a spicy Ghanian stew traditionally served with seasoned plantain fries, kelewele, or on a bed of rice. It would be great with bread as well. It is very versatile so you can get creative with what you want with this delicious stew.

The preferred choice of beans is black-eyed beans however, I used brown beans for this. I am sure you will be fine with any beans you have in your pantry. If you are serving with kelewele, do both simultaneously so, they are ready about the same time. So, let us head over to the recipe.

How To Cook  Red Red Bean Stew

Red Red Bean Stew

Servings: 6-8

Prep Time: 40min -2hours if using dry beans.

Cooking Time: 45min

Ingredients

  • 2 cups of dry beans or 6 cups of cooked beans.
  • 1/4 cup olive oil ( palm oil is used traditionally)
  • 1 small onion
  • 1-2 teaspoons of turmeric powder
  • 2 teaspoon crushed ginger
  • 4 cloves of garlic, crushed
  • 1-2 chopped scotch bonnet or any fresh chilli pepper.
  • 1 14oz can of tomato sauce I used the Kirkland one from Costco

Method

If using dry beans, start by removing any debris in beans. For best result and if causes flatulence, rinse beans and soak overnight in four times the beans as it expands. That is one cup of beans to 4 cups of water.

Pour out the water in the morning, and rinse beans before cooking in water about 2 inches high. Cook the beans until soft and tender on the stove for about one to two hours depending on the type and age of beans. Add salt halfway through. It is best to cook in bulk and store beans in bags for use as needed. I usually store 3 cups of cooked beans per bag. But you do you, store as convenient for you.

Cooking time of 45 minutes is from this next stage.

For the tomato sauce,

Heat oil in a heavy-based pot

Saute onion for 6-8 minutes in oil

Stir in the chopped scotch bonnet (chilli pepper of choice) and crushed garlic, ginger and other spices

Tip in the tomato sauce and allow to cook for about 15-20 minutes stirring occasionally so it does not burn.

Combine the cook beans and tomato sauce along with 1 cup of chicken stock then, allow to simmer for about 10-15 minutes or until stew thickens to your desired consistency and turn off the heat.

Serve with kelewele.

Recipe provided by www.AfricanFoods.co.uk

How Cook Kelewele

Kelewele Recipe

Servings: 6

Prep Time: 

Cooking Time: 30min

Ingredients

  • 6 plantains or one per person
  • 1 1/2 cup of olive oil
  • 1 teaspoon dried garlic powder
  • 1 teaspoon chilli pepper flakes 
  • 1 teaspoon ginger
  • Salt to taste
  • Add any other spices or herbs you fancy, these are my favourite above.

Method

Remove the outer covering of plantain.

Slice the plantain to the desired shape in wedges or thin slices.

Toss and let stand for about two hours ideally to allow seasonings penetrate. You may just allow a minute or two if you do not have the time to wait for it will still taste nice but I feel waiting gives you more.

Pour oil in a skillet heat and fry plantain in small batches without crowding the skillet. Fry until golden brown, flip to fry the other side. Transfer cooked plantain on a plate with a paper towel to soak up excess oil.

Serve Kelewele with red red bean stew, eat as snack or sides for any other meal.


Recipe provided by www.AfricanFoods.co.uk

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