Black-eyed beans stew with rice

Black-eyed beans stew with rice

Black-eyed beans stew with rice

Growing up black-eyed beans stew always went with fried plantain and garri. We called that combo red red, I guess due to the red colouring that the palm oil used in its preparation gave to the dish. However, once in a while we would push garri aside and replace it with boiled rice.

Admittedly black-eyed beans stew with rice was not as popular as red red, or at least so I thought, but it was certainly my choice for a more cheerful and hearty meal. 
 
The recipe below does away with palm oil in favour of vegetable oil, but very little of it. The colouring, therefore, is vastly different from red red beans stew and a little less  saturated with cooking oil. 
 
Usually the only source of protein is also restricted to the beans but in the dish below tin mackerel is added to add another source of protein and flavour. The mackerel is added right at the end of the cooking process.
 
The intention, however, is to keep this meal as simple and as cheap as possible. it is a combo for the frugal and those with an appetite for an intensely satisfying meal. Vegetables such as kale can also be included in this recipe and as you know without the fish black-eyed beans stew is considered as a vegetarian meal. Perhaps one of the things I like about this dish is that it freezes really well. I would normally cook a quantity that is large enough to freeze in small meal sized containers to heat up days or weeks after preparation for a day or evening that I couldn’t be bothered to cook.
 
Full Adapted Recipe for this black-eyed beans stew with rice: see Ghana’s red red (Please note that in this version palm oil is replaced with vegetable oil).

Black-eyed beans stew with rice



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