Description
Discover the savory delight of Ghanaian Rice and Beans, a hearty and flavorful dish that combines rice and black-eyed peas with aromatic spices.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 cup black-eyed peas (canned or dried, if dried, soak overnight)
- 4 cups water (for cooking rice)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped fresh parsley or cilantro (optional)
Instructions
- Prepare the black-eyed peas. If using dried peas, rinse them after soaking overnight and place them in a pot with fresh water. Bring to a boil, then lower the heat and let them simmer for about 30 minutes until tender. Drain and set aside. For canned peas, simply rinse and drain them.
- In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it turns a light golden color, about 5 minutes.
- Incorporate the minced garlic, ground ginger, paprika, salt, and black pepper into the pan. Stir and cook for an additional 2 minutes.
- Introduce the diced tomatoes and bell pepper to the mixture. Cook for approximately 5-7 minutes, stirring occasionally, until the vegetables soften.
- Add the rinsed rice and the prepared black-eyed peas into the pot. Pour in the 4 cups of water and stir everything together.
- Increase the heat to bring the mixture to a vigorous boil, then reduce it to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, or until the rice is tender and the water has been absorbed.
- Once cooked, remove the pot from heat and allow it to rest, covered, for 5 minutes. Fluff the rice and beans gently with a fork before serving. Sprinkle with fresh parsley or cilantro if desired.
Notes
- For an extra layer of flavor, consider adding a bay leaf or a piece of smoked meat during the cooking process.
- Feel free to swap out black-eyed peas for kidney beans or pinto beans to explore different tastes and textures.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ghanaian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Ghanaian Rice and Beans, Rice and Beans, Ghanaian Cuisine