Quirky Foodster
  1. Back

Lunches

Loso na Madesu (Rice and Red Beans)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min (plus overnight soak)
Prep
1 hr
Cook

Ingredients

  • 300 g Dried red kidney beans, soaked overnight (1 1/2 cups)
  • 300 g Long-grain white rice (1 1/2 cups)
  • 150 g Onion, finely chopped (1 large)
  • 200 g Tomatoes, chopped (2 medium)
  • 45 ml Vegetable oil (3 tbsp)
  • 3 Garlic cloves, minced (3 cloves)
  • 1 Bouillon cube (1 cube)
  • 6g Salt (1 tsp)
  • 1.5 l Water (for beans and rice) (6 cups)

Method

  1. Drain the soaked beans and cook in fresh water in a large pot for 45-60 minutes until tender, topping up water as needed.
  2. Meanwhile, rinse the rice until the water runs clear, then cook in a saucepan with 600ml (2.5 cups) salted water, covered, for 18 minutes until fluffy.
  3. Heat the oil in a separate pan and sauté the onion and garlic until soft and golden, about 5 minutes.
  4. Add the tomatoes and cook down for 8 minutes until they collapse into a thick sauce.
  5. Drain the cooked beans and stir them into the tomato sauce along with the crumbled bouillon cube and salt.
  6. Simmer together for 10 minutes so the beans absorb the sauce, adding a splash of bean cooking liquid if it looks dry.
  7. Fluff the rice with a fork and serve alongside the beans.

Introduction: One of the most common midday meals across the DRC, loso na madesu pairs fluffy white rice with a hearty red bean stew.

Cultural Background: One of the most common midday meals across the DRC, loso na madesu pairs fluffy white rice with a hearty red bean stew. It’s an everyday lunch found in homes, roadside kitchens and workers’ canteens alike, valued for being filling, affordable and easy to scale up for a crowd.

Tips: Cooking the beans from dried gives a far better texture than tinned beans — plan ahead and soak them the night before.

Variations: Some households stir in sautéed greens such as pondu into the beans for a one-pot version. A spoonful of red palm oil added to the sauce gives a traditional depth of colour and flavour. Naturally vegetarian if a vegetable bouillon cube is used. Use a vegetable bouillon cube; the rest of the recipe is already vegan.

Storage: Refrigerate rice and beans separately in airtight containers for up to 3 days.

Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave for 2-3 minutes, stirring halfway.

Nutrition: Approx. 420 kcal, 14g protein, 72g carbohydrate, 9g fat per serving.

FAQs

Q: Can I use tinned beans to save time?
A: Yes — use two 400g tins, drained and rinsed, and reduce the tomato simmering time since they’re already soft.

Q: What can I use instead of a bouillon cube?
A: A cup of good vegetable or chicken stock works well in its place.

© Arscale 2026