Dinner
Red red
Black-eyed beans in a spiced tomato sauce, with baked plantain.
Origin: Ghana
A favourite in Ghana, named after its colour: red palm oil and tomatoes in the beans, often with fried plantain.
Serves 235 minLow costPlant-based
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, vitamins A and C, vitamin C
You need (serves 2)
- Two tins or jars of black-eyed beans (2 × 400 g) Cook from dried
- Two ripe plantains, yellow with black spots
- An onion, two garlic cloves and a piece of ginger
- A tin or jar of chopped tomatoes (400 g)
- A spoon of red palm oil, or rapeseed (canola) or olive oil with a teaspoon of smoked paprika
- A little chilli (optional)
Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.
When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.
How to make it
- Heat the oven to 200 °C (400 °F). Peel and slice the plantains, toss them with a little of the oil and bake for 20 to 25 minutes, turning once. Plantain is traditionally fried; baking needs much less oil.
- Meanwhile, soften the chopped onion, garlic and ginger in the rest of the oil, add the paprika and chilli, then the tomatoes, and simmer for 10 minutes. Rapeseed (canola) and olive oil have much less saturated fat than palm oil, so they are the better everyday choices.
- Add the drained beans and simmer for 10 more minutes. Serve with the plantain.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
