Sat, May 31 at 1:20 pm GMT
Cooking rice with beans is a staple in many cuisines around the world, including Tanzania where it's known as "Wali na Maharage." It's a hearty, nutritious, and incredibly versatile dish. Here's a general guide on how to prepare it, along with common variations:
General Method for Rice and Beans
The key is often to cook the beans partially or fully before adding the rice, as beans take longer to cook.
Ingredients you'll generally need:
Beans: (e.g., kidney beans, black beans, pinto beans, or any local variety). Dried beans will need soaking and pre-cooking. Canned beans are a quick alternative.
Rice: Long-grain white rice (like Basmati or Jasmine) is common for a fluffy result. Brown rice can also be used but requires longer cooking times.
Aromatics: Onion, garlic (and sometimes ginger) are foundational.
Oil: Cooking oil (vegetable, coconut, or olive oil).
Water or Broth: For cooking both the beans and rice.
Salt: To taste.
Optional (but highly recommended for flavor):
Spices: Cumin, coriander, turmeric, paprika, black pepper, chili powder, bay leaves, thyme.
Fresh herbs: Cilantro or parsley for garnish.
Tomatoes: Fresh or canned, diced or pureed.
Coconut Milk: A common addition, especially in East African and Caribbean versions, for creaminess and flavor.
Method 1: Cooking Dried Beans from Scratch (More Traditional, Fuller Flavor)
Prep Time: 10 minutes (plus overnight soaking for beans)
Cook Time: 1-2 hours (depending on beans)
Steps:
Prepare the Beans:
Soak: Rinse your dried beans thoroughly. Soak them in plenty of water (at least 3 times their volume) for 6-8 hours or overnight. Soaking helps them cook faster and can reduce gas.
Pre-cook: Drain the soaked beans. Place them in a pot with fresh water (enough to cover them by a few inches). Bring to a boil, then reduce heat and simmer until the beans are tender but not mushy. This can take 45 minutes to 1.5 hours, depending on the bean type. Drain any excess water, reserving some of the bean cooking liquid if you want to use it for flavor.
Sauté Aromatics:
In a large pot or Dutch oven, heat a tablespoon or two of oil over medium heat.
Add chopped onion and sauté until softened and translucent (about 5-7 minutes).
Add minced garlic (and grated ginger, if using) and cook for another minute until fragrant.
Add Spices and Tomatoes (Optional):
Stir in your chosen spices (e.g., 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, ½ tsp paprika) and cook for 1-2 minutes until aromatic.
If using fresh or canned tomatoes, add them now and cook down until they break down and the mixture thickens slightly (about 5-10 minutes).
Combine Beans and Rice:
Add the pre-cooked beans to the pot and stir to combine with the aromatics and spices.
Rinse your rice under cold water until the water runs clear. This removes excess starch and helps prevent sticky rice.
Add the rinsed rice to the pot with the beans. Stir gently to coat the rice with the flavors.
Add Liquid and Cook:
Pour in the water or broth. A general ratio for rice is 1 part rice to 2 parts liquid, but since the beans are already cooked and some moisture will come from the sauce, you might adjust slightly. If using 2 cups of rice, start with 3.5 - 4 cups of liquid, including any reserved bean liquid or coconut milk.
Season with salt to taste. If using a bouillon cube, add it now.
Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid too often.
Rest and Serve:
Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to distribute evenly and results in fluffier rice.
Fluff with a fork, garnish with fresh cilantro or parsley if desired, and serve hot!
Method 2: Using Canned Beans (Quicker Method)
Prep Time: 5 minutes
Cook Time: 30-40 minutes
Steps:
Prepare Canned Beans:
Drain and rinse canned beans thoroughly under cold water. This removes excess sodium and can reduce gas.
Sauté Aromatics:
Follow Step 2 from Method 1 (sautéing onion, garlic, ginger).
Add Spices and Tomatoes (Optional):
Follow Step 3 from Method 1 (adding spices and tomatoes).
Combine Rice and Liquid:
Rinse your rice.
Add the rinsed rice to the pot with the aromatics and spices. Stir to toast the rice for 1-2 minutes.
Pour in your water or broth (using the 1:2 rice to liquid ratio or slightly less if adding coconut milk). Add salt to taste. Bring to a boil.
Add Beans and Simmer:
Once the liquid is boiling, stir in the drained canned beans.
Reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Rest and Serve:
Follow Step 6 from Method 1.
Tanzanian "Wali na Maharage" Variation (Rice with Beans in Coconut Milk)
This is a very popular East African version, often using red kidney beans.
Key additions:
Turmeric powder: For color and earthy flavor.
Coconut milk: Adds creaminess and a distinct flavor.
Sometimes ginger: Freshly grated.
Steps would generally follow Method 1 or 2, with these specific additions:
After sautéing onions and garlic, add ginger (if using) and then the turmeric, cumin, and coriander powder. Sauté for a minute.
Add the cooked beans and stir well.
Pour in a can of coconut milk along with water/broth as needed (adjusting total liquid ratio for the rice).
Continue with adding rinsed rice, seasoning, simmering, and resting.
Enjoy your homemade rice and beans! It's a fantastic dish on its own or as a side to various meats, stews, or vegetables.
