Jollof Rice and Beans.
METHOD 1
Servings 5
Calories 421kcal
Ingredients
- 1-1/4 Cup Black eyed peas or honey beans ( dirt removed, washed and drained)
- 1 Cup parboiled long grain rice (washed and drained)
- 1 large red bell pepper
- 2 small tomatoes
- 2 medium onions ( red one recommended)
- 8 cups water
- 1/2 cup cooking oil (not palm oil)
- salt or bouillon to taste
Instructions
- Place beans in a pot, add 8 cups of water and begin to cook. When beans has cooked for about 30 mins, add half of the chopped onions into the beans, then add bouillon powder to taste.
- Begin to cook rice in a separate pot. Cook till its done. Don't cook till it becomes mushy. it needs to be Al dente
- Blend bell pepper, tomatoes, habanero pepper and one onion and set aside
- In a saucepan heat up oil, stir in the remainder of chopped onions. Stir until softened and translucent.
- Pour in the blended pepper mix, cook till reduced in size. Takes about 45 mins. Turn off heat while you wait for the beans to get cooked
- When the beans is ready, mix the sauce, rice and beans together.
- Add in about a 1/4 cup of water stir in, taste for seasoning and adjust accordingly.
- Place pot over medium low heat and allow to simmer for about 2 minutes. then stir and turn off heat.Serve warm
Product of method 1
- This how this method looks
Product of method 2
- This is how this looks
Notes
Method 2:
The second method of making this dish has the same procedure with the first method but with a slight difference in the ingredient list. In the second method, swap the fresh tomatoes and red bell pepper with tomato paste. you also swap the vegetable oil in method one with Palm oil. Believe me these slight changes make this dish taste different and equally delicious. There is also a tiny change in the nutritional info as indicated below.
