How to Make Nigerian Rice and Beans

Just as many cultures around the world have a number of signature rice dishes, so is the case of rice and beans. From rice and black beans in Mexico to Jamaica’s famous rice and peas, you cannot deny how much these two complement each other just as in Nigerian rice and beans.

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The process of making Nigerian rice and beans is a lot simpler than the many other recipes that exist. It is as simple as getting your rice, beans and salt. Nigerians eat their rice and beans with a side stewsauce or soup, the most popular choice is the popular red stew.

Ingredients needed for Nigerian Rice & Beans

Rice

The most common type of rice used in Nigerian cuisine is long-grain parboiled rice. It is the choice of rice used in this dish, however other types of rice have been used for this same dish. The key difference will be in the cooking time. If you are not sure what long-grain parboiled rice looks like, check out this post.

Beans

Honey beans is a type of sweet beans sold in most African stores. The beans have a mild sweetness to them when cooked. They are perfect for Nigerian rice and beans.

• The beans don’t come very clean. As such, it is important to spread them out on a baking sheet and pick out any bean shell fragments, stones and any foreign particles before cooking.

• The beans are boiled first in salted water until they are semi-soft. This is then followed by the rice and will be cooked on medium heat till ready.

Stews that can be paired with Rice & Beans

Nigerian Rice & Beans

Rice and beans is made differently across various cultures. This recipe is not only a simple way to give your rice dish a bit of character, it is a nutritious one too! With just a few ingredients, you can have this ready in no time. Pair with your favourite stew.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Lunch

Cuisine Nigerian

Servings 3

Calories 235 kcal

Ingredients

  

• 2 cups long-grain parboiled rice
• 1 cup honey beans
• 6 cups water
• salt to taste
• 1 white onion chopped

Instructions

 

• Clean your beans by laying them out on a sheet and picking out any bean shell fragments or stones. Rinse twice with cool water, drain and transfer to a large pot.
• Add in the water, chopped onions, sprinkle in some salt and transfer to your stove.
• Let it come to a boil and cook for 45 minutes or until the beans are easily crushable with your fingers.
• Rinse the rice at least 3-4 times to get rid of most of the starchy content of the rice. Add into the pot of beans and let it continue to cook on medium to low heat for at least 25 minutes or till the water begins to dry up.
• Check to be sure the rice and beans have softened to your liking, if not, cover and let it continue to steam.
• Use a fork to fluff the rice, serve with your favourite stew or soup.

Notes

Tips

• Studies have shown that soaking the beans prior, overnight or hours to cooking reduces the gas effect that beans is prone to causing.
• Don’t skip the step of cleaning the beans as a lot of beans products don’t come clean.

 

 

Nutritional Value Disclaimer

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Keyword rice and beans, rice and peas