Chef-tested recipe
Atassi, also called watché in parts of Benin, is a satisfying rice-and-bean preparation served with sauces, fried fish or egg. The exact beans and grain ratio vary across households. This adaptation uses black-eyed peas because th
Recipe at a glance
- Servings
- 6 servings
- Cuisine
- Beninese
- Cooking Method
- Simmering beans and rice together
- Best Served With
- Dja tomato sauce, fried fish or boiled eggs
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 270 g dried black-eyed peas, picked over and rinsed paid link
- 300 g long-grain rice, rinsed paid link
- 170 g onion, finely diced
- 30 ml groundnut or neutral vegetable oil paid link
- 1,450 ml water, approximately, divided
- 7 g fine salt, adjusted to taste paid link
- 2 g black pepper
- 15 g fresh chilli, optional
- 20 g spring onions, chopped, optional
Method
Prepare the beans. Soak dried black-eyed peas in abundant water overnight, drain and rinse. Put into a saucepan with 1,000 ml fresh water and bring to a steady simmer.
Cook until nearly tender. Simmer for 35–45 minutes until the beans are almost tender but still hold shape. Add more hot water as needed. Drain, reserving 500 ml bean cooking liquid.
Sweat the onion. Heat oil in a separate deep pot, add onion and cook 5–6 minutes until translucent, then add optional chilli.
Add beans and rice. Stir in the par-cooked beans and rinsed rice. Add approximately 500 ml reserved bean liquid, adding hot water as necessary to match rice absorption. Season with salt and pepper.
Finish covered. Bring to a simmer, cover and cook on low heat for 15–20 minutes until rice and beans are fully tender. Avoid vigorous stirring; add small splashes of hot water if the pot dries before the rice cooks.
Rest and serve. Take off heat and let rest covered 10 minutes. Fluff gently and serve with dja sauce or fried fish.
Beginner Technique Notes
- Beans need a head start: dry beans will remain hard if added at the same time as raw rice.
- The best final texture holds distinct grains rather than becoming a fully mashed paste.
- The reserved bean cooking liquid adds colour and savoury depth.
Substitutions
- Small red cowpeas may replace black-eyed peas; cooking time varies.
- Parboiled rice can be used, but follow its recommended liquid and cooking time.
- Serve with chilli sauce on the side instead of adding chilli to the pot.
Storage and Food Safety
Spread cooked rice and beans into shallow containers, cool quickly and refrigerate within 1 hour where possible (within 2 hours at the latest) at 4°C or below. Consume within 24 hours and reheat only once to at least 75°C. Do not leave cooked rice standing at room temperature.
Serving Ideas
- Dja tomato sauce, fried fish or boiled eggs
Allergen Notes
No major allergens intentionally added, but verify packaged legumes, oil and served sauces for cross-contact. Groundnut oil may be an allergy concern depending on refinement and individual sensitivity.
