- two to three cups dried cowpeas (black-eyed Peas) or similar
- one cup red palm oil (or vegetable oil)
- one or two onions, thinly sliced
- two or three ripe tomatoes, quartered
- small piece of smoked or dried and/or one spoonful Shrimp powder
- cayenne pepper or red pepper
- salt and black pepper
- several ripe or near-ripe plantains
- Clean the black-eyed Peas in water in a large pot. Soak them in water for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander. If using smoked or dried : remove bones and skin, rinse and soak in water, then dry. If using dried Shrimp: grind the Shrimp.
- Place the black-eyed Peas iIn a large pot, fill with water to just cover the Peas. Bring to a slow boil, reduce heat, cover, and simmer until the Peas are tender, thirty minutes to an hour. When cooked, the Peas should be moist, but not standing in water.
- While Peas are cooking: Heat oil in a skillet. Fry the onions until slightly browned, then add tomatoes, and and dried Shrimp (if desired). Mash and stir the mixture to form a sauce.
- Stir the onion-tomato mixture into the black-eyed Peas. Add buillon if not using or Shrimp. Simmer for ten minutes. Add salt, black pepper, and Cayenne or red pepper to taste.
- cut plantain into pieces and fry them in hot oil.
- serve with beans sauce