Rice and Beans (Binch Rice)

Name: Rice and Beans (Binch Rice)
Yield: 5
Cuisine: Sierra Leone
Ingredients: Dried black-eyed peas or brown beans — 300 g (1 1/2 cups); Long-grain rice, rinsed — 400 g (2 cups); Onion, chopped — 1; Palm oil (or vegetable oil) — 3 tbsp; Scotch bonnet pepper, whole (for gentle heat) — 1; Stock cube — 1; Salt, — to taste; Water, plus more as needed — 800 ml (3 1/4 cups)

The Quirky Foodster Team

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Servings

Ingredients

Dried black-eyed peas or brown beans — 300 g (1 1/2 cups)
Long-grain rice, rinsed — 400 g (2 cups)
Onion, chopped — 1
Palm oil (or vegetable oil) — 3 tbsp
Scotch bonnet pepper, whole (for gentle heat) — 1
Stock cube — 1
Salt, — to taste
Water, plus more as needed — 800 ml (3 1/4 cups)

Method

Rinse the beans, cover with water and simmer for 30-35 minutes until just tender but not falling apart. Drain, reserving the cooking liquid.
In the same pot, heat the palm oil and soften the onion for 3-4 minutes.
Add the cooked beans, whole Scotch bonnet, stock cube and 800ml of water (using reserved bean liquid where possible).
Bring to a boil, then stir in the rinsed rice and salt.
Cover and simmer on low heat for 20-25 minutes, until the rice is tender and the liquid absorbed, stirring gently once halfway through.
Remove the whole Scotch bonnet before serving (or serve alongside for those who want extra heat).

Introduction: Binch rice — rice cooked together with black-eyed peas or brown beans — is a hearty, everyday lunch found in homes across Sierra Leone.

Cultural Background: Binch rice — rice cooked together with black-eyed peas or brown beans — is a hearty, everyday lunch found in homes across Sierra Leone. It is an economical, filling dish, often dressed with a spoonful of palm oil and served with fried plantain or a simple stew, and it reflects the West African tradition of pairing rice with legumes for a satisfying, protein-rich meal.

Tips: Cooking the beans until just tender before adding the rice keeps both grains evenly cooked. A whole, unpierced Scotch bonnet flavours the dish with mild warmth without making it fiery.

Variations: Stir in sautéed onions and fried plantain to serve, in the popular 'rice and stew' style. Use kidney beans in place of black-eyed peas. Naturally vegetarian and vegan as written.

Storage: Refrigerate for up to 3 days in an airtight container.

Reheating: Reheat gently on the stovetop with a splash of water, or microwave covered for 2 minutes.

Nutrition: Per serving: approx. 390 kcal, 13g protein, 68g carbohydrate, 8g fat

FAQs:

Q: Can I use canned beans to save time?

A: Yes — drain and rinse 2 cans, and simply skip the initial simmering step.

Q: What gives this dish its red-orange colour?

A: Unrefined palm oil gives binch rice its characteristic colour and rich, slightly nutty flavour.