Beans and Rice RecipeOrigin: West Africa Period: Traditional |
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Just about every continent has a version of this dish: whatever their staple grain is, combined with beans of some kind. In Europe this was a pottage of peas or broad (fava) beans with grains. In Mesoamerica it was beans with chillies and sweetcorn. Rice and beans are a staple of Africa, India and most of Asia. The following recipe comes from West Africa. Ingredients:
450g dried beans or peas (eg kidney beans, red beans, black-eyed peas, pigeon peas, split green peas) 
Beans and Rice Preparation:Method:Clean and rinse the beans then place in a bowl, cover with water and allow to soak over night. The following day drain the beans and cover with enough water so that the final level of water is 5cm above the beans. Bring to the boil, reduce to a simmer, cover and cook with occasional stirring until the beans are tender. Add the rice (you should have about 700ml water left in the pot, top-up if not sufficient) and season to taste. Cover and continue cooking until the rice is done and all the liquid has been absorbed (about 20 minutes). Remove the pot from the heat and allow to stand, uncovered, for five minutes before serving. Use as a side dish accompanied by African hot sauce. |
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