Ghanaian Waakye – Rice and Beans

Ingredients

• 2 tasses Beans (black-eyed pea type or red beans) (soaked overnight in 1 L of water)
• 2 litres Water (for cooking the beans and rice)
• 1.5 cuillère à café Baking soda (to darken the rice, adjust to taste)
• 1 tasse Basmati rice (rinsed several times until water runs clear)
• 1 cuillère à café Salt (adjust to taste)

Instructions

1. Soak the beans

   Rinse the beans, place them in a pot with 1 L of water and let soak overnight.

   Time: PT0M

2. Initial cooking of the beans

   Add a liter of fresh water, bring to a boil, then simmer for 15 minutes over medium heat.

   Time: PT15M

   Temperature: 100°C

3. Add the baking soda

   Add 1.5 teaspoons of baking soda, stir, cover and reduce heat to low. Let simmer for 20 minutes.

   Time: PT20M

   Temperature: 90°C

4. Rinse the rice

   Place the basmati rice in a bowl, rinse under clear water until the water runs transparent, then drain.

   Time: PT3M

5. Add the rice to the beans

   Remove the lid, stir in the rinsed rice, add the salt and mix gently to distribute the rice evenly.

   Time: PT2M

6. Cook the rice with the beans

   Replace the lid, cook over low heat until the water is fully absorbed, about 15 minutes.

   Time: PT15M

   Temperature: 90°C

7. Rest and finish

   Turn off the heat, let rest covered for 3 minutes, then gently fluff with a fork to aerate the rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

2 g

Fiber

8 g