This Ghanaian cuisine is known in Ghana as “kokoo ne beans.” It’s a flavorful black-eyed pea and tomato dish that’s nourishing to the soul.

If you make this recipe, tag @holisticwellnessandhealth and use the hashtag #holisticwellnessandhealth on Facebook and Instagram.

Ingredients 

  • 2- 14.5 ounce canned or ½ pound bag of dry black eyed peas*
  • ¼ cup red palm oil (preferred) or grapeseed oil
  • 1 medium red onion (diced)
  • ½ tablespoon fresh garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 2 tomatoes (diced)
  • 1 tablespoon tomato paste
  • 1 Scotch bonnet or habanero chile, minced or 1 teaspoon red pepper flakes (optional)
  • ½ tablespoon smoked paprika
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1-2 cups vegetable stock or water
  • 1 tablespoon vegetable bouillon/stock powder
  • 2 green onions (chopped)
  • salt and pepper as needed
    Directions
  1. If using dry beans,  sort the beans and discard stones and debris. Put the beans in a colander and rinse them under cool running water. Drain.
  2. Transfer to a large pan and cover with about 3 inches of water. Bring water to a boil over high heat then cook the beans for 1 minute.
  3. Cover with lid and soak beans in the water for 1 hour.
  4. Drain the soaked beans, rinse, and place the beans in a large pot. Cook the beans for about 1 hour or until tender
  5. Drain the cooked beans and set aside. If using canned beans, rinse, drain and set aside.
  6. In a medium stock pan, heat palm oil over medium heat. Add the onions and saute onions until translucent.
  7. Add the tomatoes, ginger, garlic, chiles (optional), paprikas, curry and veggie bouillon powder/cubes. Stir until well combined for about 1 minute.
  8. Add beans, green onions, and the veggie stock (or water). Let simmer for 20 minutes
  9. Taste and adjust seasoning to taste. Add extra water as needed for desired texture.

YouTube Video Link: https://www.youtube.com/watch?v=V6YmnGH2Alk

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