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Jollof rice and beans

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!
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Total Time:2 hours
Course: Main Course
Cuisine: African, Nigerian, west african
Keyword: 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.