Zambian Beans and Rice

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tomato, diced
• 1 hot pepper, chopped (optional, for heat)
• 1 cup rice
• 1 cup dried beans (black-eyed peas or kidney beans), soaked overnight
• 4 cups water
• Salt, to taste

Ingredients for 4 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat.

   Stovetop
2. 2

   Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.

3. 3

   Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomatoes are soft and slightly reduced.

4. 4

   Drain and rinse the soaked beans, then add them to the pot with the sautéed vegetables.

   Stovetop
5. 5

   Pour in the water and season with salt to taste. Stir well to combine all the ingredients.

6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1–1.5 hours, or until the beans are tender and fully cooked. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the beans.

   Stovetop
7. 7

   In a separate pot, cook the rice according to your preferred method.

8. 8

   Once the beans are tender and the rice is cooked, serve hot. You can mix the beans and rice together or serve them side by side on the plate.