Beans and rice
Rice and beans have been traditionally eaten together in Africa over many years. African rice is a different variety to Asian rice, and while having a lower yield than Asian rice, it is more resilient to pests and diseases. Both rice and beans have the benefit that they can be stored for long periods -- a useful quality in areas that have no refrigeration and where harvests can be varied and unreliable. Beans by themselves are usually incomplete proteins (except for soy) as they lack all the amino acids that are required to form complete proteins. The combination with rice provides all the amino acids required to make proteins that can be used by the body.
Rice and Peas (Africa via Jamaica)
African slaves took rice and beans dishes with them to western countries. Rice and peas is a very popular dish throughout the Caribbean. There are no peas in this dish, only beans.
It is usually served as a side dish. First, fry rice in a little oil until opaque. Then add chiles, crushed garlic and chopped onion and continue frying for a few minutes. Add canned pigeon peas and stock. Boil until most of the water has evaporated, and then cook on a very slow fire with a lid for another 20 minutes, until the rice is cooked. Take the pot off the heat for another 20 minutes to let all the water get absorbed.
Coconut Soup (Tanzania)
This is a somewhat spicy soup, with curry powder, perhaps a result of the old spice trade in Zanzibar. It is a good way to use up leftover rice, and, as it uses mostly canned ingredients, a fun dish for camping. First, fry a cup of finely chopped onions and green peppers in a little oil, with a teaspoon of curry powder, some salt and pepper. Add a cup of cut tomato pieces and simmer for a couple of minutes. Add a can of red kidney beans, 2 cups of coconut milk and 3 cups of water. Simmer for 10 minutes, then add a cup of cooked rice and adjust seasonings. Serve with grated coconut as garnish.
Koushari (Egypt)
North Africa has a different take again on the rice and beans combination. Koushari is a mix of equal amounts of brown lentils, macaroni, rice and tomato puree in oil. Put washed and soaked brown lentils in a large pot with water and a teaspoon of salt. Cover and cook until tender, drain and set aside. Cook the macaroni in boiling salted water and drain. Cook washed rice in a little oil for a couple of minutes, then add water and cook until tender. Leave covered to absorb any moisture. Halve two large onions and slice finely. Fry over medium heat in some oil until light brown. Add a crushed clove of garlic and fry for a couple of minutes. Add the tomato puree and bring to a boil. Add lentils and macaroni to the cooked rice and toss together lightly with a fork. Pour the hot tomato mixture on top and mix again. Cover the pot and leave on a low heat for 10 minutes.
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