Benin-Style Rice and Beans

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A beloved Beninese comfort dish, Atassi is a one-pot harmony of creamy red beans and fluffy long-grain rice cooked with tomatoes, onions, scotch bonnet, and a touch of palm oil. It is filling, gently spiced, and traditionally eaten on its own or with fried plantains and grilled fish.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 79 gCarbs
• 11 gFiber
• 5 gSugar
• 18 gProtein
• 580 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 16 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the beans

• 1 1/2 cups dried small red beans (or kidney beans), rinsed
• 6 cups water for boiling
• 1 small yellow onion, peeled and halved
• 2 cloves garlic, smashed
• 1 tsp salt

For the rice and sauce

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 3 tbsp palm oil (or vegetable oil)
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 ripe tomatoes, chopped (about 1 cup)
• 1 small scotch bonnet pepper, pierced with a knife
• 1 tsp dried thyme
• 2 dried bay leaves
• 1 1/2 cups bean cooking liquid (reserved)
• 1/2 cup warm water, as needed
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley or scallions, to finish

Directions

1. Soak the dried red beans in plenty of cold water for at least 4 hours or overnight, then drain. Place them in a pot with 6 cups of fresh water, the halved onion, smashed garlic, and 1 tsp salt. Bring to a boil, reduce to a simmer, and cook partially covered for 30 to 40 minutes until beans are tender but still holding their shape. Reserve 1 1/2 cups of cooking liquid and drain the rest.
2. While the beans finish, rinse the rice under cool water until the water runs clear, then soak it in warm salted water for 15 minutes and drain again. This step gives a softer, fluffier grain.
3. Heat the palm oil in a heavy Dutch oven over medium heat. Add the chopped red onion and cook for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook another 30 seconds until fragrant.
4. Add the tomato paste and chopped fresh tomatoes to the pot. Cook for 5 to 7 minutes, stirring often, until the mixture thickens into a deep red, slightly jammy sauce and the oil begins to glisten at the edges.
5. Stir in the thyme, bay leaves, scotch bonnet, black pepper, and the drained cooked beans. Pour in the reserved bean liquid plus warm water as needed to reach about 3 1/2 cups total. Bring to a steady simmer and taste for salt, adjusting now since the rice will absorb it.
6. Add the drained rice and stir gently to distribute evenly. Bring back to a gentle boil, then reduce heat to the lowest setting, cover tightly, and cook undisturbed for 18 to 20 minutes until the rice is tender and all liquid has been absorbed.
7. Remove from heat, keeping the lid on, and let the pot rest for 10 minutes. Uncover, lift the scotch bonnet out, and fluff the rice and beans with a fork, mixing gently so the beans stay intact.
8. Serve hot in shallow bowls, scattered with chopped parsley or scallions. Offer extra scotch bonnet on the side for heat, alongside fried plantains, grilled fish, or a simple tomato-onion salad.

Cook’s Notes

• If you are short on time, swap dried beans for two 15-oz cans of small red beans, drained and rinsed; skip the initial simmer and start at step 3, using 2 cups of vegetable stock instead of bean liquid.
• Palm oil gives Atassi its signature deep orange-red color and mellow flavor, but a 50/50 mix of vegetable oil and 1 tbsp tomato paste is a fine substitute.
• Always pierce the scotch bonnet once with a knife tip; this perfumes the dish. Remove it whole before serving if you want mild heat, or chop it for real fire.
• Resting the pot off the heat is non-negotiable. This carryover step finishes steaming the rice and prevents a gummy texture on the bottom.
• For extra richness, stir in a handful of dried shrimp or smoked fish alongside the beans in step 5, then fish them out before serving for a subtle umami boost.

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