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African Rice and Beans

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Author: Imma

African Rice and Beans — spicy flavorful rice and beans combo flavored with onions, thyme, smoked paprika and garlic.

As a child, rice was not one of my favorite meal (shocker right?), considering the fact that most kids go bananas for it. Not me. The only time I truly enjoyed rice is when paired with beans. On the flip side, I love love beans- still do. I cannot let a month pass , without cooking up some good old beans like this one here. And if you happen to do a search on beans here you see I have plenty around here.

In most parts of West Africa , beans are cooked  separate from rice . It’s not fairly common to see rice and beans cooked together.

The inspiration of this dish is from Ghanaian dish Waakye – A rustic dish made with rice ,  beans(black-eyed peas )  and  kanwa .

Here is my version of this spicy flavorful rice and beans. While I absolutely love smoked meat or fish in my beans; I thought it would to a good idea to make this without any fish. However, if you have crayfish do include them to make up for the loss of the smoky flavor.

I did not include crayfish in this version. I added some smoked paprika to make it tastier and it always does the trick.

Serve it with this chicken here

Enjoy.!!!

This recipe was update March 17  from Waakye to African rice and beans.

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African Rice and Beans

African Rice and Beans -- spicy flavorful rice and beans combo flavored with onions, thyme, smoked paprika and garlic. 
4.91 from 11 votes
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
African
Servings 6 people

Ingredients

  • ½ cup red / palm / or canola oil I used ½ and ½
  • 2-3 garlic clove minced
  • 1 medium onion diced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ scotch bonnet pepper or ½ teaspoon cayenne pepper
  • 4 tomatoes diced
  • 2 cups washed long grain rice I used basmati
  • 2 cups cooked beans black, red, black-eyed peas
  • 4 1/2 - 5 cups chicken broth or water
  • 1 tablespoon salt or more to taste
  • 1/4 cup crayfish optional
  • 1 teaspoon chicken bouillon optional

Instructions

  • Heat a saucepan with oil. Then add onions, garlic, thyme, smoked paprika and hot pepper, sauté for about a minute, add tomatoes. Cook for about 5-7 minutes.
  • Stir in rice to the pan; continue stirring for about 2 minutes.
  • Then add beans , 4 1/2 cups of chicken stock/water, bring to a boil reduce heat, and simmer until rice is cooked, about 18 minutes or more. Adjust for salt and pepper. You have to stir occasionally to be preventing any burns.
  • Serve warm with chicken, stew or vegetables

Nutrition Information:

Calories: 487kcal (24%)| Carbohydrates: 65g (22%)| Protein: 11g (22%)| Fat: 19g (29%)| Saturated Fat: 1g (6%)| Cholesterol: 13mg (4%)| Sodium: 1181mg (51%)| Potassium: 351mg (10%)| Fiber: 6g (25%)| Sugar: 1g (1%)| Vitamin A: 575IU (12%)| Vitamin C: 2.9mg (4%)| Calcium: 50mg (5%)| Iron: 2.3mg (13%)
Author: Immaculate Bites
Course: Main
Cuisine: African
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Nutrition Facts
African Rice and Beans
Amount Per Serving
Calories 487 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 1181mg51%
Potassium 351mg10%
Carbohydrates 65g22%
Fiber 6g25%
Sugar 1g1%
Protein 11g22%
Vitamin A 575IU12%
Vitamin C 2.9mg4%
Calcium 50mg5%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

  1. Tammy says

    My son is making this recipe for his online International Foods class. He doesn’t care for tomatoes, would using only one alter the recipe much? Also, if I use canned black beans, do they need to be rinsed first?

    Reply

    • Immaculate Bites says

      Hi Tammy! Using one tomato wouldn’t alter the recipe much, the taste won’t be as prominent with 4 but 1 should be okay if he doesn’t like it 🙂 For the canned black beans, you can drain them.

      Reply

  5. Amy says

    Do you cook two cups of dry beans or use two cups of beans that have already been cooked? (I hope I’m wording that correctly!!)

    Reply

  7. Ama says

    I just made this last night and have already sent this recipe to my sister and made one of my friends who love spicy food try it. Although I don’t have any African family left around me, I’m always looking to try different dishes that my mum might have made when she was here and I know she would have loved this dish.

    I made it with black eyed beans yesterday night and by lunchtime today I’ve finished the whole pot! I had it with grilled jerk chicken breasts and it was divine. It will definitely become a firm favourite and if you can recommend any other African spicy flavoursome dishes please do! I will post a picture on my instagram so if you have an instagram let me know your name and I’ll tag you.

    IT WAS DIVINE! I never leave reviews but I simply had to!

    Reply

  10. Abdullah says

    Enjoyed the West African variety of black-eyed beans. Egyptian varies mostly with type of spices cardamon, garlic and pinch of cumin. We cook down the tomato onion meat mixture to absorb moisture before adding to cooked beans. I added some of your spices as I cook now. Thanks much.

    Reply

  11. maame says

    if you don’t mind: waakye isn’t cooked with onions and oil. it is beans normally the black eyes ones with waakye leaves and rice

    Reply

    • ImmaculateBites says

      It’s going to be different and you can only add the rice towards the end so it does’t get too mushy

      Reply

  17. Toni says

    I love all your dishes. I probably have the most advanced pallet in my family and love trying new flavors and dishes. These rice and bean recipes are perfect for easing my family into more robust flavors. Your carribean coconut rice and beans are my family favorite. I make it every weekend and a stewed type meat and we eat on it all week long. I can’t make enough of it sometimes. Thank you for sharing and your recipes are very easy to follow. Thank you!!

    Reply

    • ImmaculateBites says

      Oh wow Toni…..what a compliment! Thank you so much for taking the time to come back and let me know!! I am in the same boat as you with the most advanced pallet and love trying out different flavors. Your family must be happy to have you!

      Reply

  18. Joe says

    I beg to differ. This is not Waakye. This just Jollof Rice with beans added. Waakye is just plain rice with beans, a derivative of Salt Petre and a leave that colors the dish. This is eaten with a hot sauce with tomato stew with meat.

    Reply

  20. Adam says

    I came across this recipe looking for things for black history month for the youth experience. I will definetly try this recipe, and if you can provide anymore that are simple but cover the essence of west africa/ pre-slave/ traditional pre-america african dishes, I would greatly appreciate it.

    Reply

  21. Stephanie says

    I don’t usually comment on blogs/websites, but I LOVE this recipe. I’ve made it 3 times already. This is by far the best rice and bean recipe I’ve found.

    Reply

    • ImmaculateBites says

      Aww, thanks Stephanie. It is good to know it has become a favorite of yours. So appreciate taking the time to comment.

      Reply

  22. Philippe says

    In Haiti, we have something similar, it’s call haitian rice and beans or in creole (diri kolé ak pwa). It is almost the same thing beside the hot pepper; since I love hot and spicy food. I will totally give it a try.

    Reply

  24. Naa says

    Mekia you so are right. Recipe is slightly different from what am used to but can’t wait to try this on Saturday. Waakye is a Saturday thing in my home.

    Reply