Jollof Rice & Beans is an easy, cheap, nutritious plant based one pan dish.
Jollof Rice is a spicy West African dish of rice, tomatoes, chillis, onions, spices, often served with a meat stew. To add more protein and fibre to the rice I had the idea to add beans, similar to Caribbean Rice & Peas.
All recipes online use Scotch Bonnet chillis, so use one or two if you want a more genuine flavour, but beware these are very hot!
And I highly recommend Afrizi, an African restaurant in Festival Place in Basingstoke to try 'proper' Jollof rice and other West African dishes.
Here is my take...
Serves a greedy 4
1 large onion, peeled and roughly chopped
2 large cloves of garlic, peeled and roughly chopped
2 red peppers, deseeded and roughly chopped
1 tbsp rosemary, dried or fresh
1 tbsp thyme, dried or fresh
2 tsp ground coriander
1/2 tsp hot chilli powder
1/2 carton passata
2 tbsp light olive oil
1 mug basmati rice
2 cans of mixed beans in water (or kidney, pinto, black beans)
Recently boiled water
1 vegetable stock cube
2 bay leaves
Liquidise the onion, garlic, peppers, rosemary, thyme, coriander, chilli powder, and passata.
Heat the oil in a shallow casserole dish.
Carefully pour in the blended sauce, bring to the boil, then turn down to a simmer and cook for 5 minutes, stirring occasionally.
After 5 minutes, stir in the rice into the sauce and drain the liquid into the mug. Top the mug up with recently boiled water, pour over the rice plus another 1/2 mug of hot water, the crumbled stock cube and bay leaves.
Stir everything in, sprinkle over the beans, cover, and bring to the boil.
Turn down to the lowest heat and cook for 20 minutes.
Stir in the beans and sauce that will have risen to the top during cooking and serve.
