Waakye (Rice and Beans)

Name: Waakye (Rice and Beans)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: West African
Ingredients: 2 cups dried black-eyed peas, rinsed; 2 cups long-grain white rice, rinsed; 1/2 tsp baking soda (traditional substitute for sorghum leaves); 10 cups water; 1.5 tsp kosher salt; 2 tbsp vegetable oil; 1 yellow onion, diced

A Ghanaian staple of rice and black-eyed peas cooked together with dried sorghum leaves or baking soda, which give the dish its distinctive reddish-brown color and earthy depth.

65 minEasyServes 6415 cal/serving

West AfricanLunchStovetopVeganHigh FiberHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups dried black-eyed peas, rinsed
2 cups long-grain white rice, rinsed
1/2 tsp baking soda (traditional substitute for sorghum leaves)
10 cups water
1.5 tsp kosher salt
2 tbsp vegetable oil
1 yellow onion, diced

Instructions

1

In a large pot, combine 2 cups rinsed dried black-eyed peas with 10 cups water and 1/2 tsp baking soda (traditional substitute for sorghum leaves). Bring to a boil over high heat, then reduce to medium and cook until peas are almost tender, about 25 minutes. The water should take on a reddish-brown color.
2

Heat 2 tbsp vegetable oil in a small skillet over medium heat. Saute 1 diced yellow onion until softened and golden, about 8 minutes. Set aside.
3

Add the sauteed onion and 1.5 tsp kosher salt to the pot of partially cooked peas. Stir in 2 cups rinsed long-grain white rice.
4

Check the water level: there should be enough to cover the rice and peas by about 1 inch. Add more water if needed and bring to a boil.
5

Reduce heat to the lowest setting, cover tightly, and cook undisturbed for 20-25 minutes until rice is tender and liquid is fully absorbed.
6

Remove from heat and let steam, covered, for 5 minutes. Fluff gently and serve.

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Questions

What is Waakye (Rice and Beans)?

A Ghanaian staple of rice and black-eyed peas cooked together with dried sorghum leaves or baking soda, which give the dish its distinctive reddish-brown color and earthy depth. This reference files it under West African lunch: made on the stovetop, rated easy and about 65 minutes start to finish.

How long does Waakye (Rice and Beans) take?

As written, 65 minutes: 15 of prep and 50 of cooking. The longest single stretch is step 1 (25 minutes): "Bring to a boil over high heat, then reduce to medium and cook until peas are almost tender, about 25 minutes."

How do I know when Waakye (Rice and Beans) is done?

Go by the cues in the method rather than the clock. Step 5: cook until rice is tender and liquid is fully absorbed.

How many calories are in Waakye (Rice and Beans)?

One serving (the recipe makes 6) is about 415 calories, with 14 g protein, 62 g carbohydrate and 6 g fat, plus 6 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Waakye (Rice and Beans)?

Refrigerate what is left of Waakye (Rice and Beans) within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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