Rice and beans cooked together in water tinted deep red-brown by dried waakye leaves — a Ghanaian breakfast and lunch staple, traditionally piled with sides but wholesome eaten plain.
Boil the beans
Put the cowpeas and dried waakye leaves into a large pot with the water and bring to a boil.
Simmer until coloured
Simmer the beans until they're tender and the water has turned a deep red-brown.
Remove the leaves
Fish out and discard the waakye leaves, keeping the colored bean water in the pot.
Add the rice
Stir the rinsed rice into the pot with the beans, adding a little more water if needed to cover, and season with salt.
Simmer the rice
Cover and simmer until the rice is tender and has absorbed the bean-colored water.
20 minRest and fluff
Take the pot off the heat, let it rest covered, then fluff gently before serving.
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