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West African Beans and Rice Recipe

West African Beans and Rice Recipe



Large Onion, Chopped (or 1/2 C DH Chopped Onions, rehydrated)
1 tsp
Minced Garlic
2 tbsp
Tomato Paste (made from Tomato Powder)
1/4 to 1/2 C
Olive Oil
2 Cans or 3 C Cooked
White Beans (aka Navy Beans, Great White Beans, Small White Beans)
2 C
1/2 tsp
Cayenne Pepper to taste
2-3 C
Cooked White Rice


  1. Lightly brown onion and garlic in oil.
  2. Lower heat and add tomato paste, stirring constantly until paste is a deep burgundy/brown color, about 10-15 minutes (don’t let it burn).
  3. Stir in ½ to 1 cup of the bean liquid
  4. Add beans, salt, and 1 cup water. Allow mixture to simmer for about 10 minutes, stirring occasionally.
  5. When the mixture thickens, add cayenne pepper to taste. Stir until the liquid becomes a thick, velvety sauce, using remaining water to adjust the consistency to your preference.
  6. Serve over hot, cooked rice.

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