Many Nigerians make either porridge bean or jollof rice as a meal, there is a way to combine both into a yummy meal as well. You can make sumptuous Nigerian rice and beans with this simple guide. This combo tastes a lot better than just ordinary rice or beans.

Nigerian Rice and Beans

This is a meal made by mixing rice and beans. This is a popular way to savour the richness of both dishes. You can prepare it simply or as a jollof. For those who dislike eating cooked beans alone, combining these two meals will undoubtedly satisfy your taste buds.

How to Make Nigerian Rice and  Beans

Step 1: Pour enough water to cover the beans and let them simmer until soft.

Step 2: Parboil the rice according to the specific instructions in parboiling rice for cooking and set aside.

Step 3: Slice the tomatoes, peppers, and onions and fry. Add the sauce to your already prepared stew and set aside. After that, put the stew and meat/chicken stock to a larger saucepan and bring to a boil.

Step 4: Combine the parboiled grains, ground crayfish, stock cubes, and salt to taste.

Finally, mix thoroughly and add more water if the liquid in the pot does not reach the same level as the rice and beans. Then cover the pot. After around 20 minutes, your Jollof rice and beans are ready. Enjoy with plantain or your favourite side dish.

What is Nigerian Beans Called?

Nigerian brown beans come in two varieties: plain brown beans and honey beans (also known as ewa-oloyin in Yoruba). Because of its inherent sweetness in comparison to other beans, the term “ewa oloyi” literally translates to “beans naturally coated with honey.” When uncooked, they both have a similar appearance, but when cooked, they taste very different.

What Type of Beans Do Nigerians Eat?

The three types of beans that are commonly used in Nigerian dishes are all members of the Vigna unguiculata family and are essential to the country’s nutrition. They are Drum, Sokoto White, and Ewa Oloyin.

Ewa oloyin, sometimes known as honey beans in English, literally means “beans with honey.” Because of its distinctively sweet flavour, it is also occasionally known to as “sweet beans.” It is coloured pale brown. Similar to Oloyin, Drum is likewise brown, but it’s a little bit bigger and has a deeper tone. There’s nowhere else in the world like Nigeria for these two types of brown beans. That’s why they go by the name Nigerian beans.

Additionally, to reduce cooking time, wash and soak the beans for approximately 3 hours. Pour off the water, then rinse the beans in clean water and place them in a pot. Pour enough water to cover the beans and let them simmer until soft but not mushy.