Just as a lot of cultures around the world have a number of signature rice dishes, so is the case of rice and beans. From rice and black beans in Mexico to Jamaica’s popular rice and peas, you cannot deny how much these two complement each other just as in Nigerian rice and beans.

The process of cooking Nigerian rice and beans is a lot simpler than the many other recipes that exist. It is as simple as getting one’s rice, beans, and salt.

Nigerians eat their rice and beans with a side stew sauce or soup, the most famous choice is the popular red stew.

Ingredients Needed for Nigerian Rice and Beans

Here are the ingredients for Nigerian rice and beans:

1. Rice

The commonest type of rice used in Nigerian cuisine is long-grain parboiled rice. It is the choice of rice used in this dish, however, other varieties of rice have been used for this same dish.

The major difference will be in the cooking time. If you are not sure what long-grain parboiled rice looks like, check out this post.

2. Beans

Honey beans are a type of sweet beans sold in most African stores. The beans have a mild sweetness to them when prepared. They are nice for Nigerian rice and beans.

The beans do not come very clean. As such, it is important to spread them out on a baking sheet and pick out any bean shell fragments, stones, and foreign particles before cooking.

The beans are boiled first in salted water until they are semi-soft. This is then followed by the rice which will be cooked on medium heat till ready.

Cooking Instructions

Clean the beans by laying them out on a sheet and picking out any bean shell fragments or stones. Rinse twice with cool water, drain, and transfer to a large pot.

Add in the water, and sliced onions, sprinkle in some salt, and transfer to your stove. Allow it to come to a boil and cook for 45 minutes or until the beans are easily crushable with your fingers.

Rinse the rice at least three to four times to get rid of most of the starchy content of the rice. Add into the pot of beans and let it continue to cook on medium to low heat for at least 25 minutes or till the water begins to dry up.

Check to be sure the rice and beans have softened to your liking, if not, cover and let it continue to steam. Use a fork to fluff the rice, and serve it with your preferred stew or soup.