Learning how to prepare rice and beans is not only a fundamental culinary skill but also a gateway to creating hearty, nutritious meals enjoyed around the world.

Whether you’re seeking a comforting staple for a weeknight dinner or looking to expand your cooking repertoire with a versatile dish, mastering the art of cooking rice and beans opens up a world of possibilities in the kitchen.

With the right ingredients, techniques, and a dash of creativity, you can effortlessly elevate this humble combination into a satisfying meal that satisfies both the palate and the soul.

How to Make Jollof Rice and Beans?

To prepare Jollof Rice and Beans, start by soaking 1/2 cup of red kidney beans for at least 4 hours or overnight, then drain and rinse them. In a large pot or Dutch oven, sauté finely chopped onions and minced garlic in 2 tablespoons of vegetable oil until softened.

Add blended or diced tomatoes, a red bell pepper, and scotch bonnet peppers to the pot, cooking until the mixture thickens. Stir in 2-3 tablespoons of tomato paste, along with ground ginger, cumin, paprika, thyme, curry powder, and salt to taste.

Incorporate the soaked beans and 1 cup of rinsed long-grain parboiled rice, ensuring they’re well coated with the tomato mixture. Pour in 2 cups of chicken or vegetable broth (or water), bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes until the rice and beans are tender.

Let it rest for 5-10 minutes before fluffing with a fork and serving. Garnish with fresh parsley or cilantro if desired. Enjoy your flavorful Jollof Rice and Beans!

Ingredients for Preparing Rice and Beans

1. 1 cup long-grain parboiled rice

2. 1/2 cup red kidney beans (you can also use black-eyed peas)

3. 1 onion, finely chopped

4. 2-3 tomatoes, blended or diced

5. 1 red bell pepper, blended or diced

6. 1-2 scotch bonnet peppers (adjust according to your spice preference), blended or finely chopped

7. 2-3 tablespoons tomato paste

8. 2 cloves garlic, minced

9. 1 teaspoon ground ginger

10. 1 teaspoon ground cumin

11. 1 teaspoon paprika

112. teaspoon thyme

13. 1 teaspoon curry powder

14. Salt to taste

15. 2 cups chicken or vegetable broth (or water)

16. 2 tablespoons vegetable oil

Cooking Instructions

Rinse the rice and beans separately under cold water until the water runs clear. Soak the beans in water for at least 4 hours or overnight to soften them. Drain and rinse before using.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic to the pot and sauté until softened and fragrant, about 3-5 minutes.

Stir in the blended or diced tomatoes, bell pepper, and scotch bonnet pepper. Cook for another 5-7 minutes until the mixture thickens and the raw taste of the tomatoes is cooked out.

Add the tomato paste, ground ginger, ground cumin, paprika, thyme, curry powder, and salt to the pot. Stir well to combine and cook for another 2-3 minutes.

Add the soaked and drained beans to the pot, along with the rice. Stir everything together until the rice and beans are well coated with the tomato mixture.

Pour in the chicken or vegetable broth (or water) and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice and beans are cooked through and tender. Stir occasionally to prevent sticking.

Once the rice and beans are cooked, remove the pot from the heat and let it sit, covered, for another 5-10 minutes to allow the flavors to meld together.

Fluff the jollof rice and beans with a fork before serving. You can garnish with chopped fresh parsley or cilantro if desired. Enjoy your delicious jollof rice and beans!