Nigerian Style Coconut Rice and Beans


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This will be quick because we are hungry. I have been a little tired and we needed something quick for dinner, but I did not want to do too much in the kitchen as I was just mentally and  physically done for the day. I had some cooked beans, some coconut milk and I quickly thought coconut beans? No, add some rice to that

Let me say this, I used to not like rice and beans as a kid, but this one mimics the Caribbean styled rice and peas which I absolutely love 🙂 The difference between this style and the Caribbean method is the type of beans and the dry chilies used. I did sneak in some crayfish tooo 🙂

This recipe is so vegetarian and fitfam friendly, so no worries about your waist line or eating any animals. It is also a great recipe for meatless Mondays. How fun is that eh 🙂

If you ever disliked rice and beans as a child, this recipe would make you smile, I promise 🙂

Let us get to the recipe, I am hungry oh


I told you it would be a quick on abii 🙂

5.0 from 1 reviews
Nigerian Style Coconut Rice and Beans
Prep time
Cook time
Total time
Serves: 6
  • 1 cup cooked Nigerian brown or red beans(honey beans works great)
  • 2 cups rice
  • 1tbsp coconut oil
  • Between 1-2 cups of meat stock or water
  • 400mls coconut milk
  • 1 plum tomato(chopped)
  • 1tsp thyme
  • 1 bayleaf
  • ½ tsp black pepper(1/4 tsp of uziza powder works great)
  • 1tsp dry pepper
  • 1 garlic clove(grated)
  • 1crushed habanero pepper or ata-rodo
  • 1inch shaved ginger
  • 1 tbsp. dry grounded crayfish(optional)
  • half a medium onion(sliced)
  • bouillon
  • salt
  1. Wash the rice with water until it runs clear; then drain
  2. in a pot, heat the coconut oil and sauté until translucent. Add the thyme and bayleaf; then add the garlic, ginger, crayfish and tomato and sauté until fragrant. Pour in the rice and lightly sauté. Add the black pepper and the crushed pepper; then stir in the coconut milk along with the meat stock and dry pepper. Bring the pot to a boil, cover tightly and cook for about 10minutes or until the rice is cooked. Stir in the beans, season with salt or bouillon, turn off the heat and cover tightly and set aside for about 10minutes; then serve



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