Ghanaian Red Red Bean Stew with Plantains

Ingredients

• 2 cans black-eyed peas, drained
• 2 ripe plantains, sliced on the diagonal
• 3 tbsp vegetable oil, divided
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 can crushed tomatoes
• 1 tsp smoked paprika
• 1/4 tsp cayenne
• 1 cup vegetable broth
• 2 scallions, sliced
• Kosher salt

Steps

1. Heat the oven to 425°F and toss plantains with 1 tablespoon oil and a pinch of salt.
2. Roast plantains until browned and tender, turning once, 20 to 25 minutes.
3. Cook onion in remaining oil until soft; add garlic, ginger, paprika and cayenne.
4. Add tomatoes, broth and black-eyed peas and simmer until thick, 15 minutes.
5. Season the stew and serve with roasted plantains and scallions.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.