Jollof rice with beans is a popular rice combo. It is specific to the African cuisine and has a distinctive punchy flavour. You can prepare jollof rice and it ends up, ‘not very tasteful but you can’t cook jollof rice and beans that don’t taste good, Let’s dive into details of how to cook jollof rice and beans.

How to Cook Jollof Rice and Beans

Step 1: Wash the meat and place it in a pot. Season with salt, seasoning cubes, and chopped onions. When soft, fry or grill.

Step 2: While the meat is cooking, wash the beans and place them in a pot with enough water to cover by 2 inches. Set to medium-high heat.

Step 3: Boil the beans until tender (they should still be whole but crushed when pushed). Drain the beans and set aside the liquid.

Step 4: Wash rice and place it in a pot with enough water to cover it.

Step 5: Boil the rice until it is halfway cooked. Drain onto a sieve, rinse with cold water, and set aside.

Step 6: Rice and beans in a bowl.

Step 7: While the rice and beans are cooking, blend the onions, tomato, tatashe, shombo, and scotch bonnet together.

Step 8: Pour vegetable oil into a clean, dry pot over medium heat.

Step 7: When heated, sauté the cooked meat. Drain in a dish.

Step 8: Add the cut onions to the oil and cook until tender.

Step 9: Add tomato paste, stir, and sauté for one minute.

Step 10: Sliced onions are cooked in hot palm oil.

Step 11: Pour in the pureed tomato, stir, and cook until dry (oil is floating on top).

Step 12: Crush the seasoning cubes and add the crayfish.

Step 13: Stew for preparation.

Step 14: Add enough beef and bean stock to level the rice and beans.

Step 15: Stir, taste, and add salt.

Step 16: Cover and boil, then stir in the rice and beans (the stock should be approximately the same level as the rice and beans; add more as needed as it dries).

Step 17: Place rice in tomato sauce.

Step 18: Cover closely and cook until very little water remains. Stir and lower heat to very low.

Step 19: Cook until water is absorbed.

Step 20: Allow to dry for about 5 minutes while partially opened.

Step 21: Stir and serve.

What are the Ingredients for Jollof Rice and Beans?

• Cooking pot (a nonstick pot is preferred)

• Serving spoon

• Rice (800 grammes)

• Beans (200 grammes)

• Vegetable oil (10-12cl)

• Margarine – two tablespoons (optional)

• Pepper, fresh (8-10 balls)  

• (If fresh pepper is unavailable, use 2-4 tablespoons of ground pepper instead.)

• Salt (one tablespoon)

• Two to three square cubes of bouillon.

• Curry powder (1 ½ tbsp)

• Thyme (one tablespoon)

• Nutmeg powder (one tablespoon)

• Tomato paste or fresh, 200g.

• Crayfish – 2 tablespoons.

• Onions (1 large ball).

• Fish/meat/egg

• Vegetable: 1 cup of sliced vegetables (optional)

Additionally, always pick the beans before cooking to remove any stones or dirt. Local beans are infamous for containing little stone particles.