Rice and Beans Budget Pot

Ingredients

• 2 big cups of honey beans (oloyin) or brown beans, soaked overnight
• 2 big cups of long-grain rice, washed
• 3 big ripe tomatoes, blended
• 2 Tatashe (red bell peppers), blended
• 2 Atarodo (hot chilli peppers), blended
• 1 big onion, sliced
• 2 cooking spoons of palm oil
• 2 big handfuls of ground dried crayfish
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• Water as needed

Method

1. 01

   Pre-cooking the Beans. Drain soaked beans. Boil in fresh water for 35 minutes until half-cooked but still firm. Drain. This reduces cooking time and removes some gas-causing compounds.

2. 02

   Frying the Pepper Base. Heat palm oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry for 15 minutes until well-cooked and oil floats on top.

3. 03

   Combining Beans and Pepper. Add the half-cooked beans to the fried pepper. Add ground crayfish, seasoning cubes and salt. Add enough water to cover beans by 1 finger-width. Stir well and cook for 10 minutes.

4. 04

   Adding the Rice. Add the washed rice directly into the beans and sauce. Stir once to combine. Add a little more water if needed to just cover everything. Cover tightly with foil and lid. Cook on medium-low heat for 25 minutes until both rice and beans are fully cooked and liquid absorbed.

5. 05

   Serving. Stir gently before serving to mix the rice and beans evenly. Serve hot.

More main dishes

• Jollof Rice90 min
• Fried Rice60 min
• Coconut Rice45 min
• Ofada Rice with Ayamase Sauce75 min
• Concoction Rice45 min
• Rice and Beans60 min