Nigerian Red Beans

Cowpeas were domesticated about 5000 years ago in the savannas of sub-Saharan Africa.  The following wonderful Nigerian recipe for this crop is adapted one presented in the 1970 African Cooking volume of the Time-Life Foods of the World series. Besides the indigenous cowpeas this recipe also uses a number of other non-African ingredients such as onion and garlic (central Asia), ginger (southeast Asia), white pepper (south Asia) and tomatoes (Central America).  Be sure to use ground white pepper in this dish as its winey-flavor is distinct from black papper and is much better adapted for these ingredients. 

1 cup dry red cowpeas, soaked overnight in water and drained
1¼ cup onion, finely chopped, in all
1/3 cup canola oil
3 medium-sized ripe tomatoes, blanched, peeled, seeded and chopped
1 tablespoon tomato paste
2 cloves garlic, pressed
1 tablespoon fresh ginger paste
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground white pepper
1 teaspoon salt

Cover soaked cowpeas and ¼ cup of the onion with water and bring to a boil.  Reduce heat to a simmer, cover, and cook until the beans are tender.  Drain.

In a large skillet heat the oil over a medium-high burner.  Add in the remaining onions and sauté until translucent, about 5 minutes.  Add in tomatoes, tomato paste, garlic, ginger, cayenne, white pepper, and salt.   Sauté over moderate heat until the mixture has lost most of its water and has become thick.  Add in the cooked cowpea and simmer until the peas are heated through.  Serve warm over rice or cassava paste.

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