Ghanaian rice with red beans waakye

Start the waakye a day ahead. Rinse the red beans and soak them in cold water for 8 to 12 hours. Before cooking, drain the water, transfer the beans to a pot and cover with fresh water about 3 cm above them.

Cook the beans over medium heat for 45 to 60 minutes until soft. Keep the cooking water. You will use it for the rice to add flavor and the typical reddish tint.

Heat the oil in a pot over medium heat. Sauté the chopped onion and pressed garlic until golden, about 3 minutes. Add the rinsed rice and the cooked beans, then stir well.

Pour in 500 ml of the bean cooking water, season with salt and bring to a boil. Reduce the heat to low, cover with a lid and cook for 15 to 18 minutes until the rice absorbs the liquid. Serve warm.