Whether Hoppin’ John or Red Beans and Rice, beans and rice have been a staple pairing for thousands of years throughout African heritage.

Register at bit.ly/BEANS24 to join us on Zoom for delicious beans and rice dishes inspired by the African Diaspora!

Here is the list of ingredients. We invite you to cook along with Oldways Ambassador, Claire Richardson.

Different regions of African heritage have different bean favorites for their beans-and-rice pairings:

-In Brazil, black beans are most popular in beans-and-rice combinations, as well as in the Caribbean’s famous black bean soup, sopa de frijol negro.

-Kidney beans, mung beans, and black-eyed peas (which are native to Africa) are most commonly enjoyed on the African continent. Black-eyed peas were carried over as a staple in African-American cuisine, and are popular even today.

-Pigeon peas and other field peas are favorites of the Caribbean.

-Red beans are very popular in Louisiana and Caribbean cuisines, often served with coconut milk and rice.

-Pinto and lima beans have their origins in Central and South America, were used originally by the Aztecs, and today are enjoyed in African heritage cuisine.

- Oldways

Registered participants must sign in to Zoom to join the program.