Rice and Beans recipe

Ingredients

• 180 g (1 cup)beans
• 370 g (2 cups)rice
• 1 smallonion, diced
• 1.4–1.65 litres (6–7 cups)water
• to tastesalt
• 15 ml (1 tablespoon)butter or coconut oil

Instructions

1. 1

   Sort the beans

   Pick through the beans and remove any dirt or debris.

2. 2

   Soak if desired

   For an optional soak, cover the beans completely with water and leave them on the worktop for at least 3 hours, or overnight in the fridge.

3. 3

   Cook the beans

   Rinse the beans and put them in a pot with the diced onion and water. Cover and cook for about 40–50 minutes, until you can easily crush a bean with your finger.

4. 4

   Add the rice

   Rinse the rice thoroughly until the water runs clear. Stir it into the beans with the butter or oil and salt, adding water if needed.

5. 5

   Cook the rice

   Bring the pot back to the boil, then reduce the heat to medium-low. Cover and cook for 20 minutes without lifting the lid.

6. 6

   Fold and serve

   Gently fold the rice and beans together, then serve with a sauce, soup or stew of your choice.

What is Nigerian rice and beans?

Rice and beans is a familiar staple in Nigerian cooking: rice and beans are cooked together and served as a filling meal or as the base for a larger plate. This version keeps the seasoning simple, using onion and salt so the grains and beans can pair easily with a richly flavoured sauce or stew.

Cooking the beans first gives them a head start, since they usually need longer than rice to become tender. The rice goes into the same pot for the final stage, allowing the ingredients to finish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 8g protein, 45g carbs, 3g fat.

The rice supplies most of the carbohydrates, while the beans contribute carbohydrates and protein. The butter or coconut oil provides most of the added fat; balance the plate with a vegetable side and a moderate serving of sauce or stew.

Choosing and preparing the beans

Dry beans: Pick them over carefully to remove grit or damaged pieces, then rinse before cooking.

Optional soaking: A soak of at least 3 hours, or overnight in the fridge, can help the beans cook more evenly. Drain and rinse them before adding them to the pot.

Get the beans tender first

Bean check: Start testing after about 40 minutes of cooking. They are ready for the rice when a bean crushes easily between your fingers.

Water level: Keep the beans covered as they simmer. The method allows for more water when the rice is added, so check the pot before moving on.

Rinse the rice well

Clear water: Rinse the rice several times until the water runs clear. This removes loose surface starch and helps the cooked rice stay less sticky.

Gentle mixing: Stir the rice, salt and butter or coconut oil into the beans without crushing them. Once everything is cooked, fold gently to keep the beans intact.

Mind the final cooking stage

Covered pot: After bringing the mixture back to the boil, reduce the heat to medium-low and leave the lid on for the full 20 minutes. Lifting it releases steam that the rice needs to cook.

Doneness: The rice should be tender and the liquid absorbed. If the beans are not yet tender before the rice is added, give them more time rather than relying on the shorter rice-cooking stage.

What to serve alongside

Sauce or stew: Serve the rice and beans with a sauce, soup or stew, as suggested in the recipe. A spoonful alongside lets everyone add as much as they like.

Simple sides: Add a vegetable side if you want more variety on the plate. Keep the rice and beans as the centrepiece and serve the accompaniments separately.

Recipe notes & tips

• Sort the beans before rinsing so grit does not end up in the pot.
• If soaking overnight, keep the beans in the fridge.
• Use the finger-crush test to check bean tenderness before adding the rice.
• Rinse the rice until the water runs clear.
• Keep the lid on throughout the 20-minute rice-cooking stage.
• Fold the finished mixture gently to avoid breaking up the beans.

Variations

• Use coconut oil: Choose it instead of butter for the cooking fat.
• Add more onion: Use a larger onion for a stronger onion flavour.
• Pair with stew: Serve with your preferred stew for a more substantial plate.
• Serve with soup: Add a bowl of soup alongside the rice and beans.
• Adjust the salt: Season to taste while stirring in the rice.

Common mistakes to avoid

• Skipping the bean check: Do not add the rice until a bean crushes easily between your fingers.
• Lifting the lid: Leave it closed for the full 20 minutes so the rice can cook in the steam.
• Under-rinsing the rice: Rinse until the water runs clear to remove loose surface starch.
• Stirring too roughly: Mix and fold gently to keep the beans from breaking apart.
• Letting the pot run dry: Add water if necessary when the rice goes in.

How to store

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

Frequently asked questions