This recipe is amazing! Jollof Rice and Beans is a great meal that will delight your taste buds.  The mix of aromatic spices, tangy tomato sauce, and delicate beans will impress your family and guests. Whether you’re cooking for a big occasion or just want a substantial comfort meal, this recipe will help you improve your culinary skills while indulging in West African flavours. So get your ingredients, start cooking, and discover the wonder of Jollof Rice & Beans now!

Ingredients for Jollof Rice and Beans

1. Three red bell peppers were mashed into a silky purée.

2. 4 Scotch bonnet peppers (optional for heat).

3. 3 cloves of minced garlic or 1 tablespoon of garlic paste

4. 1 tablespoon paprika.

5. 1 teaspoon thyme.

6. 1 teaspoon of curry powder.

7. 2 stock cubes with dried bay leaves.

8. 3 cups long-grain parboiled rice.

9. 2 cups of black-eyed beans.

10. 2–3 tablespoons of tomato paste

11. 1 onion, finely chopped

12. Three tomatoes are mixed into a silky purée.

13. 1/4 cup olive oil.

How to Make Jollof Rice and Beans

Step 1: Parboil beans: In a large pot over medium heat, combine beans and water. Bring to a boil, then decrease heat and cover for 45 minutes, or until beans are al dente. Drain and set aside In a separate pot.

Step 2: Warm the vegetable oil over medium heat. Sauté the chopped onions and minced garlic until transparent.

Step 3: Stir in the tomato paste and heat for a few minutes to intensify the flavour. Then, mix in the tomato and red bell pepper puree until completely combined. Allow it to cook for 15-30 minutes, or until the majority of the water has been reduced. 

Step 4: Season with paprika, thyme, curry powder, bay leaf, and salt. Mix the spices into the sauce and cook for about 5 minutes to allow the flavours to combine.

Step 5: Add the washed parboiled rice to the pot and gently toss to coat evenly in the sauce. Take care not to break the rice grains.

Step 6: Pour in enough water to cover the rice, usually approximately 4 cups, but adjust as needed based on the type of rice used. 

Step 7: Stir well, then cover the pot with a tight-fitting lid and turn the heat down to low. Allow the rice to steam on low heat for 30-40 minutes, or until fully cooked and the liquid has been absorbed.

To separate the grains, lightly fluff the rice with a fork after it has finished cooking. Stir in the cooked black-eyed beans gradually to avoid mashing them. Serve Jollof Rice with Beans.

Tips to Ensure Your Jollof Rice and Beans Turns Out Perfect Every Time

Dutch oven pot: If you don’t want mushy rice or mashed beans in this dish, you will need to steam them. A Dutch oven pot holds all of the moisture, allowing your beans and grains to cook thoroughly.

Quality ingredients: Choose fresh, high-quality ingredients to improve the overall flavour of the dish. This includes using ripe tomatoes, colourful bell peppers, and aromatic spices.

Parboiled rice is great for Jollof Rice:  because it maintains its shape and texture after cooking. If you can’t get parboiled rice, use conventional long-grain rice, but make sure to rinse it thoroughly before cooking.

Patience is crucial. Allow the rice to cook slowly on a low heat. This ensures that the flavours develop completely and the rice cooks evenly without turning mushy. Cooking the onions separately gives another depth of flavour and a lovely crunch to the dish. It is worth the effort!

Additionally, don’t forget to enjoy the cooking process and the delicious flavours of this renowned West African cuisine. Jollof Rice and Beans is more than just a meal; it is a celebration of culture, community, and culinary creativity. Have a hearty plate of Jollof Rice & Beans, and make lasting memories at the dinner table.