Equipment
* optional
Ingredients
The Foundation
- 390 g black-eyed beans, dried
- 850 g sirloin steak, cubed into 1.5cm pieces
- 280 ml vegetable oil
Aromatics and Spices
- 115 g yellow onion, finely diced
- 4 garlic, microplaned
- 18 g fresh ginger, grated
- 5 g red pepper flakes
- 1 scotch bonnet chili, minced
- 7 g thyme, fresh sprigs
Stew Base
- 800 g canned tomatoes, crushed
- 40 g tomato paste
- 2 beef stock cubes
- 8 g sea salt
- 3 g black pepper
The Garnish
- 3 ripe plantain, peeled and sliced on a bias
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 941 kcal
- Protein
- 42 g
- Carbohydrates
- 71 g
- Fat
- 61 g
- Fiber
- 13 g
- Sugar
- 9 g
- Sodium
- 2247 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 40 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 96 mg
- Potassium
- 1482 mg
- Calcium
- 137 mg
- Iron
- 8.9 mg
- Magnesium
- 91 mg
- Phosphorus
- 333 mg
- Zinc
- 5.6 mg
- Vitamin A
- 63 mcg
- Vitamin C
- 49 mg
- Vitamin E
- 12.0 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.96 mg
- Riboflavin
- 0.34 mg
- Niacin
- 11.3 mg
- Folate
- 58 mcg
- Water
- 309 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the black-eyed beans in a large saucepan, cover with water, and bring to a rolling boil. Simmer for 22 minutes until they offer a slight resistance (al dente). Drain and set aside.
Heat 30ml of vegetable oil in the Dutch oven over medium-high heat (approx 180°C/355°F). Sear the beef cubes in batches until a dark brown crust forms. Remove and set aside on a plate.
Lower the heat to medium. Add another 60ml of oil and sauté the onions for 4 minutes until translucent. Stir in the garlic, ginger, and red pepper flakes, cooking for 60 seconds until fragrant.
Incorporate the tomato paste, stirring constantly for 2 minutes to caramelize it. Add the crushed tomatoes, crumbled stock cubes, thyme, and scotch bonnet. Simmer for 12 minutes to reduce the acidity.
Return the beef and beans to the Dutch oven. Add 250ml of water if needed to cover. Cover and braise on low heat (approx 95°C/200°F) for 55 minutes, stirring occasionally to prevent sticking.
Heat the remaining 190ml of oil in a skillet over medium heat (175°C/345°F). Fry plantain slices for 3 minutes per side until deeply golden and caramelized. Drain on paper towels.
Season the stew with sea salt and black pepper. Remove thyme stems. Ladle into bowls and crown with the warm fried plantains.
Chef's Notes
- The secret to this stew is the 'frying' of the tomato base. You want the water to cook out until the oil starts to sizzle with the tomato solids.
- Always use 'black' plantains—the riper they are, the better the contrast with the spicy stew.
Storage
Refrigerator: 4 days — The flavors deepen significantly after 24 hours.
Freezer: 2 months — Freeze stew only; plantains should be fried fresh for texture.
Reheating: Warm gently in a heavy-bottomed pot over medium-low heat, adding a splash of water if the sauce has thickened too much.
Troubleshooting
Stew is too greasy
Cause: Oil did not properly emulsify with the tomato reduction.
Fix: Skim excess oil from the surface with a wide spoon or a piece of bread.
Prevention: Ensure the tomato base is simmered long enough for the water to evaporate before adding stock.
Beef is tough
Cause: Simmering temperature was too high or time was too short.
Fix: Continue simmering for an additional 15-20 minutes with a splash more liquid.
Prevention: Maintain a very gentle 'smile' (barely visible bubbles) during the braise.
Cultural Context
This dish draws inspiration from Nigerian 'Red Red' and Ghanaian bean stews, where the marriage of palm or vegetable oil, tomatoes, and legumes creates a staple comfort food.
