Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, colorful rice and beans pilaf simmered with red sorrel leaves and traditional Ghanaian spices, perfect as a hearty side dish or main. This african-inspired rice & grains (vegetarian) ready in about 50 minutes pairs long grain white rice, black-eyed peas, soaked and drained, red sorrel leaves (or spinach), chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 40 min Serves 4 African cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup soaked black-eyed peas under cold water. In a large pot, combine the peas with 4 cups water and 1/4 teaspoon baking soda. Bring to a boil, then simmer for 20 minutes until just tender but not mushy. Drain and set aside.
  2. Step 2: In the same pot, heat 2 tablespoons vegetable oil over medium heat. Add 1 medium thinly sliced onion and 1 teaspoon dried red chili flakes, sauté for 3-4 minutes until the onion softens and becomes translucent.
  3. Step 3: Add 2 cups rinsed long grain white rice and cook, stirring constantly, for 2 minutes to toast the grains slightly.
  4. Step 4: Stir in the cooked black-eyed peas, 1 cup chopped red sorrel leaves, 2 bay leaves, and 1 1/2 teaspoons salt. Pour in 3 1/2 cups water, bring to a boil, then reduce heat to low and cover tightly.
  5. Step 5: Simmer for 18-20 minutes until the rice is cooked and water absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving warm.

Frequently asked questions

How long does Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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