Ghanaian bean stew, also known as red-red, is a thick bean porridge traditionally served with fried plantains. The dish gets its name from the color imparted to it by the red palm oil and red pepper. You can use dried beans, but because you cook them separately and add them to the broth, pre-cooked beans work just as well and using them cuts down on your cook time. You can find red palm oil at import food shops or online.
Turn on your stove and bring the water in the small pot to a boil.
Cut an “X” in the bottom of each tomato. Lower each tomato into the boiling water with a slotted spoon. Boil for 30 seconds.
Drop the tomatoes in the ice water for 30 seconds. Peel and discard the skins and chop the tomatoes into cubes.
Slice the onions in half. Cut each half into thin slices.
Heat the palm oil on medium-high in the large pot. Add the onions when the oil begins to bubble. Cook the onions until they turn golden brown.
Add the tomatoes, bouillon cube, salt and cayenne and black pepper and let the mixture simmer for 5 minutes. Stir often.
Remove the bones from the smoked fish and cut the fish into chunks. Add the fish to the pot and stir. Let the mixture simmer for another 5 minutes.
Stir in the black-eyed peas, cover the pot and reduce the heat to medium-low. Let the beans cook for 10 to 20 minutes. Stir often.