RICE & BEANS RECIPE | HOW TO COOK NIGERIAN RICE & BEANS 2 WAYS | HONEY BEANS & RICE
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6 recipes
This dish is a staple in Nigerian cuisine, often served at family gatherings and celebrations.
Ingredients
- ●2 cups long-grain rice
- ●1 cup black-eyed peas (or any beans of choice)
- ●4 cups water
- ●1 medium onion, chopped
- ●2 medium tomatoes, chopped
- ●1/4 cup vegetable oil
- ●1 tsp thyme
- ●1 tsp curry powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1-2 Scotch bonnet peppers (optional, for spice)
Instructions
- 1Rinse the rice and beans separately under cold water until the water runs clear.
- 2In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
- 3Add the chopped tomatoes to the pot and cook for about 5 minutes until they soften.
- 4Stir in the thyme, curry powder, salt, and black pepper, mixing well to combine.
- 5Add the rinsed beans to the pot and pour in 4 cups of water. Bring to a boil.
- 6Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the beans are tender.
- 7After the beans are tender, add the rinsed rice to the pot. Stir gently to combine.
- 8Add more water if necessary to ensure the rice is covered. If using, add the Scotch bonnet peppers for heat.
- 9Cover the pot again and cook on low heat for another 20-25 minutes, or until the rice is fully cooked and the water is absorbed.
- 10Remove from heat and let it sit covered for an additional 5 minutes before serving.
Equipment
large potwooden spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Medium
Ingredients
- ●2 cups long-grain rice
- ●2 cups black-eyed peas (or any beans of choice)
- ●4 cups water (for rice)
- ●4 cups water (for beans)
- ●1 medium onion, chopped
- ●2 tablespoons vegetable oil
- ●1 teaspoon salt
- ●1 teaspoon ground pepper
- ●1 teaspoon thyme
- ●1 teaspoon curry powder (optional)
- ●1 bay leaf (optional)
Instructions
- 1Rinse the rice under cold water until the water runs clear. Drain and set aside.
- 2In a pot, bring 4 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt. Stir and reduce heat to low. Cover and cook for about 15-20 minutes or until the rice is tender and water is absorbed.
- 3While the rice is cooking, rinse the black-eyed peas under cold water. In another pot, add the peas and 4 cups of water. Bring to a boil, then reduce heat and simmer for about 30-40 minutes or until tender. Drain and set aside.
- 4In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 5Add the cooked beans to the skillet with the sautéed onions. Stir in the ground pepper, thyme, curry powder, and bay leaf. Cook for an additional 5 minutes to combine the flavors.
- 6Once the rice is cooked, fluff it with a fork and serve it on a plate or in a bowl.
- 7Top the rice with the seasoned beans mixture.
- 8Serve hot as a main dish or side dish.
Equipment
2 pots1 skilletmeasuring cupsmeasuring spoonscolanderspatula
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups black-eyed peas
- ●1/2 cup vegetable oil
- ●1 medium onion, chopped
- ●1/4 cup bell pepper, chopped
- ●2-3 fresh chilies, chopped
- ●1 tsp ground ginger
- ●1 tsp ground garlic
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp curry powder
- ●1/2 cup water
- ●2-3 boiled eggs (optional)
- ●banana leaves or aluminum foil for wrapping
Instructions
- 1Soak the black-eyed peas in water for about 6 hours or overnight.
- 2After soaking, drain the peas and blend them with 1/2 cup of water until smooth.
- 3In a large bowl, mix the blended peas with chopped onions, bell pepper, chilies, ginger, garlic, salt, black pepper, curry powder, and vegetable oil until well combined.
- 4If using, chop the boiled eggs into small pieces and fold them into the mixture.
- 5Prepare your wrapping material by cutting banana leaves or aluminum foil into squares.
- 6Spoon the mixture into the center of each square, fold, and secure tightly.
- 7Place the wrapped moimoi in a steamer or a pot with a steaming rack.
- 8Steam for about 45-60 minutes, or until the moimoi is firm and cooked through.
- 9Remove from the steamer and let cool slightly before unwrapping.
- 10Serve warm as a side dish or main course.
Equipment
blendersteamermixing bowlspatulabanana leaves or aluminum foil
🌶️🌶️🌶️Low
Coconut Rice is a beloved dish in South India, often served alongside curries and spicy dishes. It highlights the region's abundant coconut harvest, showcasing its versatility and flavor. Traditionally enjoyed during festivals and celebrations, this dish has gained popularity worldwide, inspiring various adaptations in different cuisines.
Ingredients
- ●rice
- ●coconut milk
- ●coconut flakes
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●curry leaves
- ●mustard seeds
- ●salt
- ●oil
- ●water
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Soak rice in water for 30 minutes, then drain.
- 3Heat oil in a pot over medium heat until shimmering.
- 4Add mustard seeds and cook until they pop, about 1-2 minutes.
- 5Stir in chopped onion, ginger, garlic, and green chilies; sauté until fragrant, about 3-4 minutes.
- 6Add curry leaves and cook for another minute.
- 7Pour in coconut milk and water, then add drained rice and salt.
- 8Bring to a boil, then reduce heat to low and cover.
- 9Cook for 15-20 minutes until rice is tender and liquid is absorbed.
- 10Remove from heat and let sit covered for 5 minutes.
- 11Fluff rice with a fork and stir in coconut flakes.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water + coconut extract
Almond milk reduces calories while maintaining a coconut flavor.
coconut flakes
Healthier: toasted oats
Cheaper: shredded coconut
Toasted oats add texture and are often less expensive.
Techniques
sautéingsteaming
Equipment
potspatulameasuring cups
🌶️🌶️🌶️Mediumcoconut
Also Known As
Nasi LemakKhao Mamuang
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 cups black-eyed peas
- ●1/2 cup vegetable oil
- ●1 medium onion, chopped
- ●1/4 cup bell pepper, chopped
- ●2-3 fresh chilies, chopped
- ●1 tsp ground ginger
- ●1 tsp ground garlic
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp curry powder
- ●1/2 cup water
- ●2-3 boiled eggs (optional)
- ●banana leaves or aluminum foil for wrapping
Instructions
- 1Soak the black-eyed peas in water for about 6 hours or overnight.
- 2After soaking, drain the peas and blend them with the chopped onion, bell pepper, chilies, ginger, garlic, salt, black pepper, curry powder, and water until smooth.
- 3In a mixing bowl, combine the blended mixture with vegetable oil and mix well.
- 4If using boiled eggs, cut them into halves and set aside.
- 5Prepare banana leaves or aluminum foil by cutting them into squares for wrapping the mixture.
- 6Spoon the bean mixture into the center of each leaf or foil square, placing half a boiled egg in the center if desired.
- 7Fold the leaves or foil to create a secure package, ensuring no mixture leaks out.
- 8Place the wrapped packages in a steamer and steam for about 45-60 minutes until firm and cooked through.
- 9Once cooked, remove from the steamer and let cool slightly before unwrapping.
- 10Serve warm as a snack or side dish.
Equipment
blendersteamermixing bowlknifecutting board
🌶️🌶️🌶️Low
Beans porridge, or Ewa Riro, is a traditional Nigerian dish that showcases the versatility of beans in everyday cooking. It is often enjoyed as a hearty meal, particularly in the southwestern regions of Nigeria, where beans are a staple. The dish is celebrated for its rich flavors and is commonly served with rice or plantains. In modern cuisine, variations abound, with some incorporating different proteins or vegetables, reflecting personal tastes and regional influences.
Ingredients
- ●beans
- ●onions
- ●tomatoes
- ●bell peppers
- ●scotch bonnet peppers
- ●vegetable oil
- ●seasoning cubes
- ●salt
- ●water
- ●spinach
- ●smoked fish
- ●palm oil
Instructions
- 1Soak beans in water for several hours or overnight to soften.
- 2Drain beans and place in a pot with fresh water.
- 3Boil beans until tender, about 30-40 minutes.
- 4In a separate pan, heat vegetable oil over medium heat until shimmering.
- 5Add chopped onions and sauté until translucent, about 5 minutes.
- 6Stir in diced tomatoes and bell peppers, cooking until soft, about 5-7 minutes.
- 7Add chopped scotch bonnet peppers and seasoning cubes, mixing well.
- 8Incorporate the cooked beans into the vegetable mixture, stirring to combine.
- 9Add water if needed to reach desired consistency, cooking for an additional 10 minutes.
- 10Fold in spinach and smoked fish, allowing to heat through for 2-3 minutes.
- 11Drizzle with palm oil before serving for added flavor.
Ingredient Alternatives
palm oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil provides a healthier fat option.
smoked fish
Healthier: grilled chicken
Cheaper: canned tuna
Grilled chicken is leaner and provides protein.
scotch bonnet peppers
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños offer a similar heat with less intensity.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil adds flavor while being a healthier fat.
Techniques
soakingboilingsautéingstewing
Equipment
potpanknifecutting boardstirring spoon
🌶️🌶️🌶️Hot
Also Known As
Ewa RiroBeans Stew
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