Nigerian Rice and Beans

Ingredients

• 370 g (2 cups)white rice
• 200 g (1 cup)dried brown black-eyed beans or oloyin beans
• to tastesalt
• 710–950 ml (3–4 cups)water

Instructions

1. 1

   Wash the beans

   Wash the beans thoroughly, picking out any visible stones or dirt.

2. 2

   Parboil the beans

   Put the beans in a pot with 475 ml (2 cups) of water and salt to taste. Bring to the boil, then cook for 10–15 minutes, until the beans are still firm.

3. 3

   Rinse the rice

   Rinse the rice three times in a large bowl to remove excess starch. Add it to the pot with another 475 ml (2 cups) of water, or enough to cover the beans and rice, then stir well.

4. 4

   Cook until fluffy

   Cook over medium heat for 10–15 minutes, until the rice is fluffy and fully cooked.

5. 5

   Serve the dish

   Serve with beef stew and plantain.

What is Nigerian rice and beans?

Rice and beans is a familiar, filling combination in Nigerian home cooking, pairing grains with beans in a straightforward one-pot meal. This version cooks white rice with black-eyed beans, including the honey-coloured oloyin variety.

Cooking the beans briefly before adding the rice gives them a head start, while keeping the ingredient list short lets stews and sides bring extra flavour to the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 788 calories, 39g protein, 135g carbs, 11g fat.

The rice supplies most of the carbohydrates, while the beans contribute carbohydrates and protein; the beef stew served alongside can add more protein and fat. Pair a portion with plantain or stew as desired, and include a serving of vegetables on the side to round out the plate.

Choose and prepare the beans

Black-eyed beans: Brown black-eyed beans or oloyin beans both work here. Check through them and wash away any grit before cooking.

Early cooking: The beans simmer for 10–15 minutes before the rice goes in. They should be firm at this stage, as they will continue cooking with the rice.

Rinse the rice well

Three rinses: Washing the rice three times removes excess surface starch, helping the cooked grains stay fluffier rather than turning sticky.

Water level: Once the rice is added, the water should cover the beans and rice. The ingredient list allows 710–950 ml in total, but the pot and ingredients determine how much is needed.

Check for doneness

Rice: After 10–15 minutes over medium heat, the grains should be fluffy and cooked through rather than chalky in the centre.

Beans: Check that the beans are tender enough to eat alongside the rice. If the rice is ready first, avoid stirring it more than needed so the grains keep their shape.

Keep the cooking even

Steady heat: Medium heat gives the rice and beans time to cook together without rushing the liquid away. Keep an eye on the pot as it cooks.

Gentle mixing: Stir well when you add the rice, then leave the mixture to cook. Excessive stirring can break up the rice and beans.

What to serve alongside

Stew: Beef stew or red stew adds a saucy, savoury contrast to the plain rice and beans. Spoon it over the portion or serve it on the side.

Plantain: Serve with plantain as suggested, for a sweet contrast in flavour and a different texture.

Recipe notes & tips

• Pick over the dried beans carefully to remove any stones before washing.
• Keep the beans firm after their first 10–15 minutes of cooking.
• Rinse the rice three times as directed to remove excess surface starch.
• Use enough water to cover the rice and beans when they are combined.
• Check the rice and beans for doneness before serving, as cooking can vary with the pot and heat.

Variations

• Use oloyin beans: Swap in oloyin beans for the brown black-eyed beans.
• Add beef stew: Serve the stew alongside or spoon it over the rice and beans.
• Serve with red stew: Offer red stew on the side for a saucy accompaniment.
• Add plantain: Serve plantain alongside for a sweet contrast.

Common mistakes to avoid

• Skipping the bean check: Stones or dirt can remain among dried beans, so sort and wash them first.
• Cooking the beans until soft: They continue cooking with the rice, so stop the first simmer while they are still firm.
• Rinsing only once: Follow the recipe's three rinses to remove excess starch from the rice.
• Adding too little water: Make sure the combined rice and beans are covered before cooking them together.
• Stirring repeatedly: Stir when the rice goes in, then leave it to cook so the grains are less likely to break.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions