Red Red (African Stewed Black-eyed peas

• Seafood

  • 1/3 cup Crayfish

• Produce

  • 4 oz Beans, canned
  • 1/2 tbsp Garlic
  • 1 tbsp Ginger
  • 2 Green onions
  • 1 Onions, medium
  • 2 Tomatoes

• Canned Goods

  • 1 tbsp Bouillon powder
  • 2 tbsp Tomato paste

• Condiments

  • 1 Habanero pepper or sub with hot pepper or sauce

• Baking & Spices

  • 1 tbsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Palm oil or canola oil

• Liquids

  • 5 cups Stock/ water

Found on africanbites.com

Description

Ingredients

• 4 -14.5 ounce canned beans or 1 pound dried beans
• ½ – ¾ cup palm oil or Canola oil
• 1 medium Onions
• 1 Tablespoon ginger
• ½ tablespoon garlic
• 2 Tomatoes
• 2 Tablespoons tomato paste
• 1 Tablespoon paprika
• • ⅓ cup crayfish (optional)
• • 2 cups – 3 cups stock/ water
• • 1-tablespoon bouillon powder, vegetarian, chicken (optional)
• 2-3 green onions chopped
• Salt and pepper as needed
• 1 habanero pepper or sub with hot pepper or sauce (optional)

Directions

• Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water.
• Cover and let sit overnight or 6 to 8 hours
• Drain the soaked beans, rinse, and place the beans in a Dutch oven or pressure cooker. Follow instructions for cooking beans in your pressure cooker. It takes roughly between 8 to 12 minutes to cook. If not using a pressure cook, cook the beans for about 50- 60 mins or until tender
• Drain the cooked beans and set aside
• If using canned beans you should start from here.
• Heat oil (palm and canola) in large saucepan over medium heat until hot. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
• Add tomatoes, ginger, garlic, paprika and bouillon powder/ cubes. Cook while stirring for about 60 seconds,
• Through in the Cray fish and let it simmer, for about 10-15 minutes, add water/ stock if needed to prevent burns. Continue to cook the sauce, stirring occasionally
• Finally add the beans, green onions and the remaining stock/water and bring to a boil and simmer for another 10-15 minutes.
• Adjust for seasonings, and beans consistency with water and serve.