Brown rice and black eyed beans

In the recent year, I’ve been introduced to the varied and complicated world of African cooking. I’ve been shown Jollof rice, Okra stew, a strange tasting dried fish and spinach soup that burned the roof of my mouth off. It’s safe to say that my “chilli sense” (a phrase my teacher used) has improved but certainly isn’t close to her’s.

Waakye is a blend of rice, black eyed beans and bicarbonate of soda used to darken the rice.

It is, wholesome, full of fibre and protein. It is typically served with side dishes, including Tomato gravy, stewed Orka and others.

But I’ve decided to try and make the dish using brown basmati rice (which has six times the fibre content of white rice). For a full comparison check out this link https://www.oldschoollabs.com/basmati-rice-vs-brown-rice/ and drop a comment below if you disagree with it. Note that the link talks about brown rice, not brown basmati rice and I’m not sure if there is a difference.

Brown rice includes the husk that surrounds white rice, this is where the extra fibre content comes from because it is indigestible by the body. Having more fibre, helps to control sugar, promote healthy insulin levels and can aid in weight loss. While I’m no doctor or professional, I regard this information and well cited enough to repeat. Again, if you have a different opinion feel free to leave a comment.

Brown rice Waakye
Brown rice and beans

In the mornings now, I serve myself a bowl of brown rice and beans, fry a couple of eggs, throw some green onion, black pepper, salt and chopped red finger chilli’s on top for colour and a little bit of heat. I find the meal satisfying, and able to take me through to lunch.

The receipe

One cup brown basmati rice (250ml), added to two cups (500ml) water to soak for 4 – 8 hours.
Two and a half Cups of Water (625ml)
One half teaspoon salt
One half onion chopped finely.
One tin (246g drained) black eyed beans (or black eyed peas (the same thing)).
One tablespoon olive oil.

The method

Pre-soak your rice in the fridge for 4 – 8 hours. Add it to the pot, and then add the water, followed by the salt. Stir both until the liquid is cloudy. Finely chop the onion, and add to the pot. Measure your olive oil and add then stir. Open your tin of black eyed beans and drain them before adding to the pot. Don’t wash the beans first, a little brine adds an earthy flavour.

Bring the mixture to a boil if you are using a pot.

If you are using a rice cooker simply switch it on and leave until it’s finished.

If using an instant pot, I set it to rice, with the pressure valve open and cook for 15 to 20 minutes.

The dish photos

Brown rice and beans

Leave a comment

Your email address will not be published. Required fields are marked *

RSS
Follow by Email
Facebook
Twitter