When it comes to classic Nigerian cuisine, one dish that truly stands out is the iconic Jollof Rice and Beans. Bursting with vibrant flavors and a tantalizing blend of spices, this delectable one-pot meal has captured the hearts and taste buds of people around the world. Whether you’re a seasoned chef or a beginner in the kitchen like moi, this comprehensive Jollof Rice and Beans recipe will guide you through the steps to create a dish that is sure to impress. So, let’s dive right in!
Jollof Rice and Beans
This recipe is mouthwatering Jollof Rice and Beans dish is one straight from my childhood and it will leave your taste buds dancing with joy. The combination of aromatic spices, tangy tomato sauce, and tender beans is sure to impress your family and friends. Whether you’re cooking for a special occasion or simply craving a hearty comfort meal, this recipe is a surefire way to elevate your culinary skills and indulge in the flavors of West Africa. So, grab your ingredients, get cooking, and experience the magic of Jollof Rice and Beans today!
Tip: Use a dutch oven pot!
The last thing we need in this recipe is soggy rice or mashed beans and that’s why we steam. A Dutch oven pot is the the best pot for this recipe! It traps all the moisture which allows your beans and rice cook fully with little manipulation. I linked the pot I used for this recipe here for you.
What you will need for Jollof rice and Beans recipe
To create a truly authentic and delicious Jollof Rice and Beans, gather the following ingredients:
For the rice:
- 3 cups long-grain parboiled rice
- 2 cups black-eyed beans
- 2-3 tbs of tomatoes paste
- 1 onion, finely chopped
- 3 tomatoes, blended into a smooth puree
- 3 red bell peppers, blended into a smooth puree
- 4 scotch bonnet pepper (optional, for heat)
- 3 cloves of garlic, minced or 1 tbsp of garlic paste
- 1 tablespoon paprika
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 stock cubes
- dried bay leaves
- salt to taste
- 1/4 cup olive oil
How to make Jollof Rice and Beans
- Parboil beans-In a large pot over medium heat add beans and water. Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are al-dente. drain and set aside
- In another pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until translucent.
- Stir in the tomato paste and cook for a few minutes to deepen the flavor. Then, add the tomato and red bell pepper puree, stirring well to combine. Let it fry for 15-30 minutes or until most of the water reduces.Season with paprika, thyme, curry powder, bay leaves, and salt. Mix the spices into the sauce and let it cook for about 5 minutes, allowing the flavors to blend together.
- Add the washed parboiled rice to the pot and stir it gently to coat it evenly with the sauce. Be careful not to break the rice grains.
- Pour in enough water to cover the rice, typically about 4 cups, but adjust as needed depending on the type of rice you’re using. Stir well, then cover the pot with a tight-fitting lid and reduce the heat to low. Allow the rice to steam on low heat for about 30-40 minutes or until it’s cooked through and the liquid has been absorbed.
- Once the rice is cooked, gently fluff it with a fork to separate the grains. Add the cooked black-eyed beans and mix them in gently to avoid mashing them.
- Serve the Jollof Rice and Beans hot
What to eat it with
Remember to adjust the recipe to suit your personal preferences. Feel free to add more spices or vegetables to enhance the flavors. Jollof Rice and Beans is a versatile dish that can be customized to your liking.
Additionally, you can pair this flavorful dish with a variety of accompaniments. Some popular choices include grilled chicken, peppered chicken, fried plantains, stewed beef or a refreshing side salad. Don’t be afraid to explore and experiment with different combinations to create a truly memorable meal.
Tips to ensure your Jollof Rice and Beans turns out perfect every time:
- Dutch oven pot: The last thing we need in this recipe is soggy rice or mashed beans and that’s why we steam. A Dutch oven pot traps all the moisture which allows your beans and rice cook fully with little manipulation.
- Quality ingredients: Opt for fresh and high-quality ingredients to enhance the overall taste of the dish. This includes using ripe tomatoes, vibrant bell peppers, and fragrant spices.
- Parboiled rice: Parboiled rice is ideal for Jollof Rice as it retains its shape and texture during the cooking process. If you cannot find parboiled rice, you can use regular long-grain rice, but rinse it thoroughly before cooking.
- Spice levels: Adjust the amount of spices, especially the scotch bonnet pepper, according to your heat tolerance. Remember, it’s always better to start with less spice and gradually add more if desired.
- Patience is key: Allow the rice to cook slowly over low heat. This ensures that the flavors develop fully and the rice cooks evenly without becoming mushy.
- Caramelized onions: Taking the time to caramelize the onions separately adds an extra layer of flavor and a delightful crunch to the dish. It’s worth the effort!
Finally, don’t forget to enjoy the process of cooking and savoring the flavors of this beloved West African dish. Jollof Rice and Beans is not just a meal; it’s a celebration of culture, community, and culinary artistry. So gather your loved ones, share a hearty plate of Jollof Rice and Beans, and create lasting memories around the dinner table.
With this comprehensive recipe and a touch of your culinary flair, your Jollof Rice and Beans will surely become a favorite dish that ranks high in flavor and satisfaction. Happy cooking!
More Nigerian recipes
Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…
Jollof rice and beans
Ingredients
- 3 cups long grain parboiled rice washed
- 2 cups black-eyed beans
- 3 large red bell peppers
- 4 scotch bonnets
- 3 large plum tomatoes
- 2-3 tbsp tomato paste
- 1 large onion
- 1/2 cup olive oil
- 1 cup beef stock optional
Spices
- salt
- black pepper
- curry
- thyme
- paprika
- bayleaf
- Stock cubes
Instructions
Parboil beans
- Parboil beans-In a large pot over medium heat add beans and water. Bring to a boil then reduce heat and let simmer, covered, for 45 minutes or until beans are al-dente. Drain and set aside
Prepare rice
- In another pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until translucent.
- Stir in the tomato paste and cook for a few minutes to deepen the flavor. Then, add the tomato and red bell pepper puree, stirring well to combine.
- Add the blended scotch bonnet pepper (if desired) for some extra heat, paprika, thyme, curry powder, bay leaves, and salt. Mix the spices into the sauce and let it cook for about 5 minutes, allowing the flavors to blend together.
- Add the washed parboiled rice to the pot and stir it gently to coat it evenly with the sauce. Be careful not to break the rice grains.
- Pour in enough water/stock to cover the rice, typically about 4 cups, but adjust as needed depending on the type of rice you're using. Stir well, then cover the pot with a tight-fitting lid and reduce the heat to low. Allow the rice to steam for about 30-40 minutes minutes or until it's cooked through and the liquid has been absorbed.
- Once the rice is cooked, gently fluff it with a fork to separate the grains. Add the cooked black-eyed beans and mix them in gently to avoid mashing them.
- Serve the Jollof Rice and Beans hot.
