IF YOU HAVE RICE AND BEANS, YOU MUST MAKE THIS DISH! SIMPLE AND DELICIOUS NIGERIAN FOOD.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and fiber, while canned beans save time.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini adds nutrients while cabbage is often less expensive.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes provide convenience and longer shelf life.

Soak black-eyed peas for about 3-4 hours.

Rinse the soaked beans and put them in a pot to boil until about 60% cooked.

Strain the beans and set them aside.

In a clean dry pot, add some butter and a little cooking oil to prevent burning.

Melt the butter completely and then add finely chopped onions; fry for about 30 seconds.

Add minced garlic, bay leaf, and dried chilies cut in half; stir to combine.

Add the partially cooked beans to the pot and stir well.

Pour in coconut milk and mix everything together.

Add thoroughly rinsed basmati rice to the pot and mix again.

Add chopped spring onions and seasoning powder; season with salt to taste.

Mix everything together and add enough water to cook the rice and beans.

Cover the pot and let it cook for about 20 minutes until the rice and beans are fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary