We have all had rice served alongside beans at some point growing up in a Kenyan home.
It’s undoubtedly a Kenyan classic that cuts through all social divides, and everyone has their reservations when it comes to rice and beans.
Having attended boarding school at such a young age, beans served alongside rice or ugali to me was food that I have always associated with hardship.
The poorly seasoned, watery, undercooked bean stew, that almost all the time had roughly chopped tomatoes looking like they just skipped the frying process, and was just chopped and added in the very end as a garnish, just as you would do coriander.
This is my take on a Kenyan classic, what I can say is that, this is what happens when the flavors of our motherland kenya, get an Asian twist into them.
Honestly, I think I outdid myself this time round.It turned out even better than I expected it to turn out like.
It had all the flavors of a good stir fry, I used ‘Njahi’ because it’s nutritionally underrated, and doesn’t deserve the hate it gets.
Like other legumes, such as peanuts, peas, and lentils, black beans are prized for their high protein and fibre content. They also contain several other key vitamins and minerals that are known to benefit human health.
To spice things up, I had to include some colorful veggies, whenever I am doing a stir fry, color is one of the things I go for, just to complement the flavors of my final meal.
I had leftover sweet bell peppers from. Previous recipe, dice them up into almost equal size portions.
This is for quick and even cooking.
I added in peas to Introduce sweetness and a Burst of freshness.
Ginger and garlic were my aromatics and Were not to miss out, red onions.An onion is such an underrated vegetable, try skipping on them and you will feel the difference.
What would be stir fry rice without cold leftover rice.
Cold rice is the best to use as it’s firmer and has a lower moisture content.
Also important in bringing all the flavors together is the sauce.
I made a quick stir fry sauce using, soy sauce, garlic, ginger, oyster sauce and a dash of sesame oil.
My rice with beans stir fry is easy to bring together, it’s one of those recipes where once you are done with the prepping, everything just magically comes together in one pan, this means little or no clean up afterwards, I hate cleaning up after myself in the kitchen.
Just like I would do my chicken stir fry, I started by seasoning my pre boiled Njahi with salt and pepper before giving it a quick sear.
This not only adds flavor to the beans, but helps get rid of excess moisture as well.
Started off by frying my onions, ginger and garlic.
Once the onions are fragrant and translucent, it’s time to go in with the peppers.
The papers won’t take long to cook, one to two minutes as you still want them crunchy and with a bite in your plate.
I went back in with my beans, give the Njahi a quick toss and turn, jut to heat up the beans.
Once you have the rice in, you are almost done, easy huh!
Avoid turning and tossing the rice until you start to hear some crackling in the pan,That’s rice crisping and you want bits of that in your stir fry.
Once the rice is cooked and hot, it’s finally time to go in with the stir fry sauce.
Toss and turn this until all the rice grains are coated with the stir fry sauce.This like all stir fry meals is best enjoyed hot off the pan with a squeeze of lime juice.
PREP TIME: 10MIN
COOK TIME: 8MIN
TOTAL TIME: 18MIN
- 2 cups cold rice
- 1 cup Njahi/black beans
- 1 cup sweet bell peppers
- 1/2 cup green peas
- 1/4 cup French beans
- 1/4 cup red onions
- 1 teaspoon minced garlic
- teaspoon minced ginger
- Salt&pepper to taste
- 1/4 cup light soy sauce
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1 teaspoon otter sauce
- 1/4 teaspoon toasted sesame seed oil.
- Blanch your green peas and the French beans in hot boiling water for a minute or two before washing it down with cold water to stop the cooking.
- Heat up a wok or a pan over high heat on a. Stove top.
- Add in a tablespoon of oil and fry your beans for two minutes until slightly crispy.
- Take off the heat and add a tablespoon of oil in the pan, fry your julienned onions, alongside your minced ginger and garlic, until translucent and fragrant.
- Add in the chopped sweet Bell peppers, a minute of tossing and turning and proceed to mix in the green peas with the blanched French beans.
- Cook for a minute and when everything comes up to temperature, add in the rice and don’t give it a flip until it starts to crisp and crackle at the bottom of the wok.
- Add in your stir fry sauce depending on how coated or soaked you want your stir-fry enjoyed.
- Serve hot.
My inspiration was to use most of the ingredients that normally would go into our bean stews, it was all about trying to merge the flavors of Asia with our local classic.