Recipe
Waakye
Rice and beans, and the sauce that belongs with it.
- Total
- 80 min
- Serves
- 6
- Prep
- 20 min
- Cook
- 60 min
Ingredients
- 300g black eyed beans, soaked overnight
- 400g long grain rice, rinsed
- Waakye leaves or a pinch of bicarbonate of soda
- Efamy Beans Chilli Sauce, to serve
- Salt to taste
Method
Boil the drained beans with the waakye leaves in plenty of water for about 40 minutes, until tender but holding shape.
Remove the leaves. The water should be a deep red.
Add the rice to the pan with the beans and their liquid, topping up so the water sits about 2cm above.
Season, bring back to a simmer, then cover and cook on low for 20 to 25 minutes until the liquid is gone.
Rest for 5 minutes, fork through, and serve with the chilli sauce.