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African Rice and Beans

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Author: Imma
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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.

Fried rice with beans served with plantains
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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. 
4.92 from 12 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: Imma
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. Brittany says

    5 stars
    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! 🙂

    Reply

  3. 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.

    Reply

  4. 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

  8. 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

  10. Ama says

    5 stars
    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

  13. Abdullah says

    5 stars
    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