Beef Stir Fry Rice and Beans
Aperçu
This is rice and beans finished together in a pepper base with fried beef, and the contributor is upfront that it is their own style rather than an inherited dish. Rice and beans cooked together is standard across Nigeria, usually as a plain one-pot; stir frying the two into a tomato and pepper base with beef is the variation here. The pepper mix is the constant. Scotch bonnet, shombo and tatashe blended together is the base of a great deal of southern Nigerian cooking, and it appears in jollof, in stews and in dishes like this one. Tatashe brings sweetness and colour, shombo brings moderate heat, scotch bonnet brings the real heat, and the proportions are a matter of household preference. What makes it work as a weeknight dish is that the rice and beans are cooked separately in advance. Both are then folded into an already-finished base, which takes minutes, so the long cooking happens ahead of time. That also makes it a good use of leftovers, which is how a lot of Nigerian home cooking operates. It is filed in the source under both dessert and main dish, which is plainly a tagging error, and it is a main course.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Roughly blend the pepper mix. Cook the rice and beans separately until done.
- 2
Cut the onions, tomatoes and bell peppers to the size you prefer.
- 3
In a pot over low heat, add the vegetable oil and onion and let it release its flavour, then add the tomato paste and fry for a few seconds.
- 4
Add the fresh tomatoes, cover and let them cook down a little.
- 5
Add the bell peppers and the pepper mix.
- 6
Add the cooked rice and beans and mix softly to combine.
- 7
Add the fried beef, cover and let it cook through.
- 8
Adjust the salt and serve.
Notes de l’Africook
Notes personnelles de B-NAZZIES KITCHEN EXPERIENCE- Cook the rice and beans separately and in advance. Cooking them together from raw gives uneven results, since beans take far longer than rice.
- Fry the tomato paste for a few seconds before anything else goes in. Raw tomato paste tastes metallic and the frying removes it.
- Fold the rice and beans in gently. Vigorous stirring breaks the beans up and turns the rice to mush.
- Fry the beef separately and add it near the end so it keeps its texture.
- Leftover rice works better than fresh here, since cold grains separate rather than clumping.
- Tatashe is the sweet red pepper in the mix, shombo the moderate chilli and scotch bonnet the hot one. Adjust the proportions to the heat you want.
Questions fréquentes
Is this a traditional Nigerian dish?
Rice and beans cooked together is entirely standard in Nigeria, usually as a plain one-pot. This particular version, stir fried into a pepper base with beef, is the contributor's own style and they say so. It is contemporary Nigerian home cooking rather than an inherited recipe, which is worth stating plainly.
What is the pepper mix?
Scotch bonnet, shombo and tatashe blended together. Tatashe is a sweet red pepper that gives colour and body, shombo is a moderately hot red chilli, and scotch bonnet brings the heat. It is the base of a great deal of southern Nigerian cooking, including jollof rice and most stews.
Can I use tinned beans?
Yes, and it makes this a genuinely quick meal. Drain and rinse them well first, since the canning liquid is starchy and will make the finished dish gluey. Black eyed peas or brown beans are the closest to what Nigerians would use; kidney beans work but are firmer and larger.
What is it served with?
It is a complete meal as it stands, which is much of the point. Fried plantain alongside is the usual addition, and a fresh salad works if you want something lighter. Coleslaw is common when it is being served to guests.
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Chale this is a nice quick stir fry approach to rice and beans. Couldn't get tatashe here in Accra so I just increased the shombo and added extra red bell pepper instead. Taste was very good paa, but make sure the fried beef is quite dry before tossing it in so it doesn't lose its crunch.
Frying the onions first on low heat before adding the tomato paste really made the kitchen smell like proper party stew. I used brown beans and extra scotch bonnet because my husband loves heat. The fried beef carried the whole dish sha, simple but e sweet o.