African Style Rice and Beans

Ingredients

• 2 cups Long Grain Parboiled Rice (washed until water runs clear)
• 0.25 cup Palm Oil (sustainably sourced, African variety)
• 3 tbsp Shalot Oil (flavored oil, optional if unavailable)
• 1 bulb Onion (roughly chopped)
• 3 medium Plum Tomatoes (diced; any ripe tomato works)
• 1 piece Scotch Bonnet Pepper (chopped; handle with gloves)
• 1 tbsp Paprika (for color and mild flavor)
• to taste Sea Salt
• 1 tbsp Onion Powder
• 1 tbsp Garlic Powder
• 1.5 tbsp Curry Powder
• 1 tsp Black Pepper (optional but recommended)
• 1 large Plant‑Based Bouillon Cube (crushed)
• 4 cups Vegetable Stock (low‑sodium)
• 3 cups Black‑Eyed Peas (pre‑cooked; can use 3 cans, drained)
• 6 sheets Nori Sheets (roasted, ground to ~1 tsp)
• 1 cup Fresh Parsley (chopped leaves)

Instructions

1. Wash the Rice

   Place the rice in a large bowl, add water, and rub between your palms. Drain the milky water and repeat until the water runs almost clear.

   Time: PT5M

2. Prep Vegetables

   Roughly chop the onion, dice the plum tomatoes, and finely chop the Scotch bonnet pepper (wear gloves). Set aside.

   Time: PT5M

3. Heat Oils

   Add 1/4 cup palm oil and 3 tbsp shalot oil to the pot over medium‑high heat. Heat for about 1 minute until shimmering.

   Time: PT1M

4. Sauté Onion

   Add the chopped onion to the hot oil and sauté until fragrant and translucent, about 3 minutes.

   Time: PT3M

5. Add Tomatoes

   Stir in the diced tomatoes and cook for 2 minutes until they begin to soften.

   Time: PT2M

6. Season the Base

   Add the chopped Scotch bonnet, paprika, sea salt, onion powder, garlic powder, curry powder, black pepper, and the crushed bouillon cube. Mix well and let the spices bloom for 12 minutes on medium‑high heat.

   Time: PT12M

7. Add Stock and Peas

   Pour in 4 cups of vegetable stock and add the pre‑cooked black‑eyed peas. Stir to combine.

   Time: PT2M

8. Grind Nori

   Place the 6 roasted Nori sheets in a coffee grinder or food processor and pulse for about 1 minute until you have roughly 1 tsp of fine crumbs.

   Time: PT1M

9. Combine Rice and Nori

   Add the washed rice to the pot, sprinkle the ground Nori over it, and mix thoroughly so the rice is evenly coated.

   Time: PT2M

10. Simmer the Dish

    Reduce heat to a gentle simmer, cover the pot, and cook for 30 minutes without stirring.

    Time: PT30M

11. Finish with Parsley

    Stir in the chopped fresh parsley, cover again, and let simmer for an additional 2 minutes.

    Time: PT2M

12. Serve

    Fluff the rice gently with a fork and serve hot. Enjoy as a standalone meal or with a side of fried plantains.

    Time: PT0M

Nutrition Facts

Calories

340

Protein

12g

Carbohydrates

55g

Fat

10g

Fiber

8g

Ingredient Substitutions

• Instead of Long Grain Parboiled Rice: Basmati rice, Jasmine rice
• Instead of Palm Oil: Canola oil, Vegetable oil
• Instead of Shalot Oil: Olive oil, Regular vegetable oil
• Instead of Onion: Shallots, Leeks
• Instead of Plum Tomatoes: Roma tomatoes, Canned diced tomatoes
• Instead of Scotch Bonnet Pepper: Habanero pepper, Thai bird chili
• Instead of Paprika: Smoked paprika, Sweet paprika
• Instead of Sea Salt: Kosher salt, Table salt
• Instead of Onion Powder: Granulated onion, Fresh minced onion
• Instead of Garlic Powder: Granulated garlic, Fresh minced garlic
• Instead of Curry Powder: Garam masala, Berbere spice
• Instead of Black Pepper: White pepper
• Instead of Plant‑Based Bouillon Cube: Vegetable stock concentrate, Miso paste (small amount)
• Instead of Vegetable Stock: Water + extra bouillon, Chicken stock (non‑vegan)
• Instead of Black‑Eyed Peas: Kidney beans, Cannellini beans
• Instead of Nori Sheets: Crushed seaweed snack, Dulse flakes
• Instead of Fresh Parsley: Fresh basil, Cilantro

Equipment Needed

• Large Bowl
• Pot with Lid
• Knife
• Cutting Board
• Wooden Spoon or Spatula
• Coffee Grinder or Food Processor
• Measuring Cups
• Measuring Spoons
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Wash the rice until water is almost clear.
• Grind the roasted Nori sheets to a fine powder.
• Simmer the rice and beans covered for 30 minutes without stirring.
• Add fresh parsley at the end for brightness.

Chef Tips from the Video

• Use sustainably sourced palm oil for authentic flavor and lower environmental impact.
• Toast the Nori sheets lightly before grinding for a nuttier aroma.
• If you cannot find shalot oil, infuse a neutral oil with minced shallots for 10 minutes over low heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently with a splash of water.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Wash and store the rice in a sealed bag after rinsing.
• Pre‑cook or drain canned black‑eyed peas and keep them refrigerated.
• Grind the Nori sheets ahead of time and store in an airtight container.

Frequently Asked Questions