This vegan spin on a classic dish is meaty, savory, and satisfying. If you have plantains, definitely use them, they're a match made in heaven with this dish!
African Black-Eyed Pea Stew [Vegan]
- 1/3 cup of cooking oil (like rice bran)
- 1 medium onion, diced finely
- 1 large or 2 medium cloves of garlic, crushed
- 1 heaped tablespoon tomato paste
- 1 heaped teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 can of tomatoes
- 2 cups cooked or canned black-eyed beans
- Salt to taste
- In a large saucepan on medium heat, add the oil and onion. Sauté until they start to slightly brown.
- Add the garlic and cook for a further couple of minutes.
- Add in the tomato paste and mix well.
- Add in turmeric and chili powder and canned tomatoes. Cook for 5 minutes.
- Add in beans and stir well. Add water(you can use the can from the tomatoes and fill that up with water.)
- Increase heat to high and bring to a simmer and leave for 10 minutes.
- Season and try to make sure the beans and nice and soft, not mushy but soft.
- Serve with plantain, yams, rice or quinoa.
If cooking beans, after soaking for 24 hours, rinse and cook with water just covering the beans for 30-35 minutes. They should be a little bit undercooked as you will continue the cooking process in the stew. Once cooked, rinse and add to the tomato base.