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.
African Rice and Beans
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:
Suzan Vasica says
Is it necessary to use so much oil? Seems like 1/2 a cup is so much lol. I love the look of this recipe and wanna try it but not with so much oil
Imma says
I understand that it looks like a lot of oil. It helps keep the rice moist, but you can reduce the amount if you’re worried about it.
Lara Croft says
Wow! I admit I didn’t pay attention and grabbed a half cup of coconut manna by accident, since I was going to use coconut oil. Oops. I then added about 5 tbsp of avocado oil because the manna started to burn. I also used basmati brown rice…and OMG. To die for! A huge hit in my house. Thank you for sharing..it’s fantastic even with errors!
Imma says
Hahhaah Amazing to hear your story, Thank you so much for sharing here. Am glad your family like it, explore more recipes on the blog and become Master Chef 🙂
Brittany says
This is my favorite rice recipe. I found it a few months ago and it has become my go-to dish. Every recipe I’ve tried so far has been great! This is by far my favorite website for recipes! 🙂
Immaculate Bites says
Wow! Thanks so much, Brittany. 🙂 Don’t forget to try some desserts, too. Here’s my newest one: Chocolate Mousse or one of our readers’ favorites: Lemon Sour Cream Pound Cake and Sweet Potato Pie. Enjoy!
Asamaa Juliet says
Is very fantastic
Immaculate Bites says
Thank you! 🙂
Juliet Kariuki says
Hi, I wanted to leave a comment after preparing this recipe. I used half the ingredients mentioned because I wasn’t sure I would like it. I really enjoyed this dish, usually I prepare beans and rice separately but together they actually work really well together. I served it with baked chicken legs I prepared separately. Thanks for sharing I will consider making this dish in the future.
Immaculate Bites says
Thanks, Juliet! I hope you will also enjoy my Decadent Coffee and Desserts To Make Your Day while you’re considering making this recipe.
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?
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.
Jernine says
I can’t wait to try this recipe! As a vegetarian should I use water or vegetable broth?
ImmaculateBites says
I would go with vegetarian stock. Enjoy!!
Erica Owusu Nortey says
I love this recipe so much
ImmaculateBites says
Glad you do. Thanks so much!
Karen says
This was so good! Thanks for sharing your talent and recipes!
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!!)
ImmaculateBites says
Hi Amy! It’s cooked beans . Canned beans would would work as well.
Angelica says
Am I adding four different kinds of beans? Or can I just use the black eyed peas.
ImmaculateBites says
Just use the black eyed peas.
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!
ImmaculateBites says
Aww..Am so honored Ama! Thank you so much for taking the time to write such a glowing review. Pleased to hear it worked out well for you. Here are some of a few to get you going. https://www.africanbites.com/chicken-stew-african-style/, https://www.africanbites.com/hot-potatoesafrican-stewed-potatoes/, https://www.africanbites.com/poulet-d-g/, https://www.africanbites.com/plantains-beans/, Let me know if you need more or anything specific you are looking for .
Happy Cooking !!!
Ama Sulter says
Cannot wait to try these! Thank you so much. Really happy I’ve found your site!
ImmaculateBites says
Hi Ama! Glad to have you on board . Do let me know which ones you try out .
Susan says
Am going to give it a try this Sunday..you are the best
ImmaculateBites says
Thanks Susan! Do let me know how it works out for you!
Happy Cooking !!!
Hoor says
Do u soakand pre boil the beans? Would canned beans be okay?
ImmaculateBites says
Yes, I presoak the beans before boiling. Canned beans would do just fine.
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.
ImmaculateBites says
Awesome! Thanks for sharing your tips with us.