Slow-Simmered Waakye with Spiced Red Beans and Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A traditional Ghanaian rice and beans dish slow-cooked to perfection, served with tangy pickled vegetables for a vibrant street food experience. This african-inspired rice & grains (vegetarian) ready in about 550 minutes pairs white rice, red kidney beans, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups white rice
• 1 cup red kidney beans
• 5 leaves dried millet leaves (waakye leaves) or bay leaves
• 6 cups water
• 2 tbsp vegetable oil
• 1 medium, sliced onion
• 1 tsp salt
• 1 cup, shredded cabbage
• 1 medium, julienned carrot
• 1/4 cup vinegar
• 1 tbsp sugar
• 1/2 cup water (for pickling)
• 1 small, sliced (optional) scotch bonnet pepper

Instructions

1. Step 1: Rinse 1 cup red kidney beans thoroughly and soak in water overnight or for 8 hours to soften.
2. Step 2: Drain the soaked beans and add to a large pot with 6 cups water, 5 dried millet leaves, and 1 tsp salt; bring to a boil over high heat, then reduce to low simmer and cook for 45 minutes until beans are tender but not mushy.
3. Step 3: Once beans are tender, add 2 cups rinsed white rice directly into the pot with the beans and millet leaves; cover and simmer on low heat for 20-25 minutes until rice is cooked and water absorbed.
4. Step 4: While the rice and beans cook, prepare pickled vegetables by combining 1/4 cup vinegar, 1 tbsp sugar, and 1/2 cup water in a small saucepan; heat until sugar dissolves, then pour over 1 cup shredded cabbage, 1 julienned carrot, and 1 sliced scotch bonnet pepper in a jar or bowl; refrigerate for at least 30 minutes.
5. Step 5: Heat 2 tbsp vegetable oil in a skillet over medium heat and sauté 1 medium sliced onion for 4-5 minutes until translucent and fragrant.
6. Step 6: When waakye is ready, fluff the rice and beans with a fork, discard millet leaves, and serve topped with sautéed onions and a side of the tangy pickled vegetables.