Rice and beans are a classic combination. As the name implies, it’s rice cooked together with beans. It’s inexpensive, nutritious, and goes with just about any meal.
Delicious rice and beans
What is Rice and Beans?
Nigerian cuisine is known for its rich and flavorful dishes, and one of the most popular is the Nigerian Rice and Beans recipe. This dish is a staple in many Nigerian homes. It is simple, delicious, and very easy to cook.
Although rice and beans are two different foods that you can cook and eat separately, the truth is, mixing both together with a bit of salt and butter/oil hits home differently.
Nigerian Rice and Beans can be served as a main dish or as a side dish. It pairs well with meats, stews, Ata din-din, Chicken stew, fish stew, and vegetables. You can also top it with fried plantains for a sweet and savory combination.
One food, many varieties
This is a common dish in different countries with slight differences in preparation mode. For example, in Ghana, it is called Waakye. There is also Puerto Rican Arroz Junto, Spanish rice and beans, red beans and rice, Jamaican rice and peas, and so much more.
About the Beans
We usually use black-eyed peas for making rice and beans. Yes, black-eyed peas are beans in the real sense, not peas. We also use honey beans. However, I see no reason why you cannot explore any other bean variety like black beans, kidney beans, pinto beans, or red beans.
What kind of rice is best for Rice and Beans?
It is best to use long-grain white rice, which I used in this recipe. However, if you seek a little healthier alternative, you can go for brown rice (I love the slightly nutty flavor). Other popular types of rice like Jasmine rice and Basmati would work well, too. However, you will need to adjust the cooking time and water ratio depending on the type of rice you use.
Ingredients for Making Rice and Beans
The ingredients include:
Rice: You can use any type of rice; long grain, short grain, basmati rice, and others.
Beans: The beans cook longer than the rice, so you will cook the beans first before adding rice.
Onions: I add this for flavor and sweet taste.
Salt: Add salt for taste.
Butter, coconut oil, peanut oil – I love to use flavorful oils/fats to boost the flavor of the meal. It also helps the rice and beans to come out with well-separated grains.
Water: Yes, use water, not stock, because this meal is not eaten alone. It is always accompanied by tasty soups and stews.
How to cook Rice and Beans?
Pick the beans, rinse, and cook till tender but not mushy, about 40- 45 minutes on medium-high heat.
Add diced onions and cover with some water. Leave it to cook for about 40- 45 minutes under medium-high heat until the beans are almost done. You will know it is almost done when it is almost soft.
Rinse the rice a couple of times until the water is clear and add the rice to the beans and add butter/oil and salt to taste. Cook until done.
Serve with your favorite sauce, soup, or stew
Additional tips
Ensure that your beans are well-picked and clean before you use them. Chewing on rotten beans or stones is not always a fun experience.
I don’t drain my beans when I cook because I use organic beans. However, I know some beans are full of pesticides, and the water can get dark and nasty. If that is the case, please drain the beans halfway during the cooking time, rinse them, and replace with clean water before continuing the cooking process.
Soaking your Beans might be a good idea because according to studies, it helps reduce the gas-producing properties of the Beans and it shortens the cooking time a little bit. However, if you don’t have any problems with gas, you can simply cook it directly without soaking it.
I used the long-grain rice, that’s why I cooked the rice for about 20 minutes. If using parboiled rice, it will take longer to cook, but you will end up with well-separated grains, which I love. Please follow the cooking instructions for your Rice.
How to Store Leftovers
Reusable airtight containers are always my go-to for keeping leftovers in my freezer. Ziplock bags work as well too. Allow the rice and beans to cool before storing in the freezer.
I would recommend keeping the rice and beans in the freezer in sizeable portions for ease. I use these sets of bowls; they come in various shapes and sizes. The rice and beans can last for months in the freezer.
How to reheat Rice and Beans
You can reheat your rice and beans in the microwave or stove pot. To reheat in the microwave, transfer it to a microwave-safe container, add a little water, and leave it to reheat.
To reheat on the stove pot, transfer the frozen rice and beans to the pot, add a little water, and cover it. Reheat on low-medium heat until it is done.
How to Serve Rice and Beans
Rice and beans is a versatile dish. You can serve it with any of your favorite soup/stews, salad, and protein.
soup or stews: Nigerian stew, Easy African Chicken Peanut Soup, Catfish stew, Salmon stew, creamy chicken coconut sauce, Easy Creamy Smothered Chicken and Gravy Recipe, Chicken Yassa – poulet-au-yassa.
Fresh salad: tomato mozzarella salad, Tomato Cucumber Salad Quick and Easy Tomato Salad Kachumbari – Onions, tomatoes, and cucumber salad
chicken: Crispy Air Fryer Chicken Tenders, Cilantro Lime Chicken, Peri-Peri Chicken (Piri-Piri Chicken), Honey Mustard Chicken
Seafood: Oven-Baked Salmon, Easy Lemon Garlic Baked CodFish Recipe, Air Fryer Salmon Fish
One of my favorites is Fried plantains by the side.
Other Nigerian Recipes
Oven-baked Jollof Rice
Akara – Beans fritters
Yam Porridge/ Yam pottage
West Africa Fufu
Jollof Spaghetti recipe
Moin Moin
Ewa Riro (Stewed Beans)
Delicious rice and beans
1 cup beans
2 cups rice
1 small Onion diced
6 to 7 cups water
salt to taste
1 tablespoon butter or coconut oil
Pick your beans to get rid of any dirt
Optional step: Soak the beans in enough water to totally submerge it. and leave it for a minimum of 3 hours on the countertop or leave it overnight in the Fridge. Read note 3 above
Rinse the beans and transfer it to a pot, Add the diced onion and Water, cover it up, and leave it to cook for about 40 to 50 minutes or till you can easily crush it with your finger.
Rinse the rice thoroughly until the water comes out clear stir in the rice, butter/oil, and salt with the beans. Add water if necessary.
Return to a boil, reduce heat to medium-low, cover and cook for 20 minutes without removing the lid.
Fold the rice and beans together gently and serve with your desired sauce, soup, or stew. Enjoy!
Ensure that your beans are well picked and clean before you use it. Chewing on rotten beans or stones is not always a fun experience.
I don’t drain my beans when I cook because I use organic beans. I’m aware that some beans are full of pesticides and the water can get really dark and nasty. If that is the case please drain the beans halfway during the cooking time, rinse, and replace with clean water before continuing the cooking process.
Soaking your Beans might be a good idea because according to studies, it helps reduce the gas-producing properties of the Beans and it shortens the cooking time a little bit. However, if you don’t have any problems with gas, you can simply cook it directly without soaking it.
I used the long-grain rice that’s why I cooked the rice for about 20 minutes. If using parboiled rice it will take a longer time to cook but you will end up with well-separated grains which I love. Please follow the cooking instructions for your Rice.
Calories: 235kcal | Carbohydrates: 45g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 187mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
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How to make the Nigerian Rice and Beans
Nigerian Rice and beans