Waakye-Inspired Rice and Beans Pilaf with Red Sorrel Leaves

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

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 and grain recipe (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.

Ingredients

• 2 cups long grain white rice
• 1 cup black-eyed peas, soaked and drained
• 1 cup red sorrel leaves (or spinach), chopped
• 1 teaspoon dried red chili flakes
• 1 medium onion, sliced thin
• 2 tablespoons vegetable oil
• 1/4 teaspoon baking soda
• 4 cups water
• 1 1/2 teaspoons salt
• 2 bay leaves

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.