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:
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
ImmaculateBites says
Thanks! Noted.
Yola says
Your meals are a flavorful! My family enjoys them. Thanks
I’m in the process of cooking
ImmaculateBites says
Awesome! Thanks for letting me know .Happy Cooking!!!
Denah says
Looks like someone is using your images without citing http://pikachakula.com/recipe/african-rice-beans-waakye/.
ImmaculateBites says
Thanks for looking out! Will email them.
Angela says
excellent recipe, exactly the results i wanted thank you
ImmaculateBites says
Glad it worked out well for you.
Lauren says
Will this dish work of the rice is already cooked?
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
Chan says
Always a win with my husband AND son (3).
ImmaculateBites says
Yay!
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!!
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!
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.
ImmaculateBites says
Adam, there are quite a few recipes on the blog that cover the essence of WestAfrican dishes- here are a few Ugali -http://africanbites.com/?p=12075, Jollof rice http://africanbites.com/?p= Kati Kati- 96, http://africanbites.com/? Githeri p=9466, http://africanbites.com/?p=5363. Let me know what you think.
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.
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.
ImmaculateBites says
Aww, thanks Stephanie. It is good to know it has become a favorite of yours. So appreciate taking the time to comment.
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.
CakePants says
I came across your recipe on Foodgawker – this looks like such a flavorful and hearty meal!
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.
Mekia says
This looks much better than the one I grew up eating . Will definitely try this out!