Rice & Beans (Haitian Style)

Method2 steps · about 2 hr 5 min

1. 1

   Step 1: Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.

   Simmer beans until tender · 90 minUses 1 (8 ounce) package dry kidney beans · water to cover beans by 3 inches

2. 2

   Step 2: Heat oil (4 tablespoons) in a large skillet over medium heat. Saute shallot (1) and garlic (3 cloves) until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved bean-cooking liquid. Use the amount of liquid recommended on the rice package for 1 cup dry rice (typically about 2 cups), topping up with water only if needed; stir into skillet. Stir in the uncooked rice. Season with bay leaves (2), adobo seasoning (1 teaspoon), salt (1 tablespoon), pepper, and cloves (¼ teaspoon). Place sprigs of parsley (3 sprigs) and thyme (3 sprigs), and scotch bonnet pepper (1) on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

   Covered rice cooking · 20 minUses 4 tablespoons olive oil · 1 bulb shallot, minced · 3 cloves garlic, minced · 1 cup uncooked long grain white rice · 2 bay leaves · 1 teaspoon adobo seasoning (optional) · 1 tablespoon kosher salt · freshly ground black pepper to taste