Rice and beans

Ingredients

• 360 ml (1 1/2 cups), or 3 cups canneddried red kidney beans
• 80 ml (1/3 cup)vegetable oil
• 180 ml (3/4 cup)chopped red onion
• 2 clovesgarlic, finely chopped
• 3/4 tspchilli flakes
• 45 ml (3 tbsp)tomato purée
• 1/4 tspnutmeg
• 1 tsppaprika
• 60 ml (1/4 cup)water
• 190 g (1 cup)long-grain rice
• 540–600 ml (2 1/4–2 1/2 cups)water
• 1 tspsalt
• 1/4 tspground black pepper

Instructions

1. 1

   Sort and soak

   Pick through the dried kidney beans and discard any that are shrivelled or broken. Rinse them, then soak in cold water for 12 hours or overnight, with at least 5 cm of water above the beans.

2. 2

   Cook the beans

   Drain the soaked beans. Bring a large pan of water to the boil, add the beans and boil rapidly for 15 minutes. Reduce the heat to medium, cover and cook for a further 45–60 minutes, until all the beans are tender and easy to bite through. Check occasionally that there is enough water.

3. 3

   Drain the beans

   Drain the cooked beans and measure out 3 cups for the recipe. Use what you have if the amount is a little above or below this.

4. 4

   Soften the aromatics

   Heat the vegetable oil in a large pan over medium-low heat. Add the red onion, garlic and chilli flakes, and cook, stirring regularly, for about 5 minutes.

5. 5

   Cook the tomato

   Stir in the tomato purée, nutmeg and paprika and cook, stirring regularly, for about 1 minute. Add 60 ml water and cook for a further 1–2 minutes, stirring regularly.

6. 6

   Add rice and beans

   Add the cooked beans, then the rice, and stir until everything is combined. Cook for 1 minute, then pour in the remaining water.

7. 7

   Simmer until tender

   Bring the mixture to the boil, then reduce the heat to medium-low, cover and cook for about 25–30 minutes. Check occasionally, stirring and adding more water if needed. Season with salt and black pepper.

8. 8

   Rest before serving

   Once the rice is cooked, take the pan off the heat and leave it uncovered for about 5 minutes before serving.

What is rice and beans?

Rice and beans is a staple pairing found in many food traditions around the world, with countless regional versions. This recipe cooks kidney beans and rice together in a seasoned, tomato-based mixture.

The onion, garlic and spices build flavour in the oil before the rice and beans go in. That gives the dish a warming, gently spicy character without a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 22g protein, 89g carbs, 19g fat.

The rice and beans provide most of the carbohydrates, while the beans also contribute protein and fibre. Vegetable oil is the main source of fat, so serve a moderate portion with a generous side of vegetables or salad for a more balanced plate.

Choosing the beans

Dried beans: soaking them overnight helps them cook more evenly. Boil them rapidly for 15 minutes before simmering until tender, and use 3 cups once cooked.

Canned beans: the ingredient list offers them as an alternative. Drain and rinse them before adding; they are already cooked, so avoid prolonged cooking that could make them break up.

Build the flavour base

Onion and garlic: cook them gently with the chilli flakes for about 5 minutes, stirring so they soften without catching.

Spices and tomato: a short cook with the tomato purée, nutmeg and paprika helps blend their flavours. The small addition of water loosens the mixture before the beans and rice are stirred in.

Getting the rice tender

Water level: the recipe gives a range because rice and pans can absorb liquid differently. Start with the stated amount and add a little more during cooking if the pan looks dry before the rice is tender.

Doneness: the rice should be soft through the centre, while the beans hold their shape. Check the pan periodically and stir gently to prevent sticking.

Timing the dried beans

Soaking takes 12 hours or overnight, followed by 60–75 minutes of cooking. This is the main reason the total time is long, so plan ahead if using dried beans.

The rice-and-bean stage takes another 25–30 minutes, followed by a 5-minute rest. The recipe’s 130-minute total does not include the overnight soak.

Serving the dish

Serve it hot as a filling main, or alongside a crisp green salad to add freshness and contrast. A spoonful of plain yoghurt can also soften the chilli if you like.

If the mixture seems thick after resting, loosen it with a small splash of water and stir gently before serving.

Recipe notes & tips

• Use a pan large enough to hold the beans, rice and cooking water without crowding.
• Keep an eye on the beans during their simmer and top up the water if they are no longer covered.
• Stir the onion mixture regularly so the garlic and spices do not catch on the bottom of the pan.
• Add extra cooking water in small amounts so the rice does not become overly wet.
• Let the finished dish rest uncovered for the full 5 minutes before serving.

Variations

• Milder heat: reduce the chilli flakes to suit your taste.
• More heat: increase the chilli flakes a little for a spicier finish.
• Fresh finish: serve with chopped coriander for a fresh herbal note.
• Extra vegetables: stir in cooked greens near the end so they warm through without overcooking.
• Canned beans: use 3 cups of drained canned kidney beans in place of the cooked dried beans.

Common mistakes to avoid

• Skipping the dried-bean soak: soak them for 12 hours or overnight so they cook more evenly.
• Under-cooking the beans: check that they are uniformly tender before draining and adding them to the rice.
• Letting the pan dry out: check periodically and add more water if needed while the rice cooks.
• Stirring too roughly: fold the mixture gently to help keep the beans intact.
• Serving straight from the heat: leave the pan uncovered for 5 minutes so the rice can settle.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat until steaming hot throughout, adding a splash of water if the rice has dried out; avoid reheating more than once.

Frequently asked questions