Rice and Beans

Name: Rice and Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 tbsp vegetable oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp tomato paste; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1 tsp salt; 3 cups vegetable broth; 2 cups long-grain white rice, rinsed; 2 cans black-eyed peas, drained

A fragrant, savory West African styled rice and beans dish cooked with aromatics, tomato, and spices.

40 minEasyServes 4340 cal/serving

West AfricanDinnerStovetopVeganVegetarianHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-Free

Ingredients

2 tbsp vegetable oil
1 yellow onion, diced
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp salt
3 cups vegetable broth
2 cups long-grain white rice, rinsed
2 cans black-eyed peas, drained

Instructions

1

Heat 2 tbsp vegetable oil in a medium pot over medium heat.
2

Add 1 diced yellow onion, 4 minced garlic cloves, and 1 tsp grated fresh ginger, stirring for 4 minutes until softened.
3

Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1 tsp salt, cooking for 1 minute.
4

Pour in 3 cups vegetable broth, then add 2 cups rinsed long-grain white rice and 2 cans drained black-eyed peas.
5

Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
6

Remove from heat, let stand covered for 5 minutes, then fluff with a fork.

Questions

How long does Rice and Beans keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Rice and Beans?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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