One pot meals, Sides

Coconut oil rice and beans

I love rice infused dishes. It is like eating a billion grain of infused flavours. Jollof is a classical example of billion grains of infused flavours, this gizzard rice is also a great example. I absolutely have no idea what I am saying but I am hoping I am making sense.
This rice and beans is infused with coconut oil which takes the regular rice and beans to wow. It reminds me of rice my mother used to buy for us when we were kids which we ate from leaves. 🙂
My sister loves eating it with sautéed vegetables and eggs. Not the vegetable part.

Coconut oil rice and beans
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 4 plus
Author: Juliet@biscuitsandladles
  • ¼ cup coconut oil
  • 1 clove garlic
  • 1/2 medium sized onion
  • 1 teaspoon pepper flakes
  • 1 bay leaf
  • 1 1/2 cups / 285g black eyed beans soaked in water overnight*
  • 2cups/ 390g rice
  • 2 1/2 cups/ 600ml water
  • Salt as required
  • To serve: sauteed vegetables and tomato gravy (optional)
  1. Boil beans till tender, this will take about 30 minutes. Using a colander, strain beans and set aside. Wash rice till water is cleared, set aside.
  2. Put coconut oil into a saucepan on a medium flame or heat. Add onions and garlic and fry till translucent. Add bay leaf and pepper flakes and fry till fragrant. Add in washed rice and beans, fry for about 60 seconds. Add water and salt, cover tightly and bring to boil.
  3. Immediately rice starts boiling over, reduce heat to low and allow to simmer till all water is absorbed for about 25 minutes. Turn off stove and allow to rest for about 5 minutes and fluff with a fork.
Recipe Notes

*Soaking the beans overnight reduces the cooking time of the beans and also makes it look plum and nice.

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