Haitian Diri Ak Pwa Rice And Beans Food

HAITIAN DIRI AK PWA (RICE AND BEANS)

Haitian Diri Ak Pwa (Rice and Beans) image

This is from whats4eats.com. Moros y Christianos is made in different ways throughout the Caribbean. What follows is the Haitian version. The butter plays off really well against the creaminess of the kidney beans. Instead of a scotch bonnet, you could use Tabasco's chipotle sauce.

Provided by Debbie R.

Categories < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup butter
1 onion, finely chopped
1 bell pepper, finely chopped
3 garlic cloves, minced
1/2 cup tomato sauce (or use 1/4 cup tomato paste plus 1/4 cup water, mixed)
2 cups red kidney beans, cooked (canned okay, drain first)
1 teaspoon thyme
2 teaspoons oregano
1 bay leaf
1 cup long-grain white rice
1 3/4 cups water (or stock)
scotch bonnet pepper (or Tabasco chipotle sauce to taste)

Steps:

Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sauté until the onion is translucent. Add the garlic and sauté for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.

Nutrition Facts : Calories 411.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 271.4, Carbohydrate 63.6, Fiber 8.7, Sugar 3.6, Protein 12.2

HAITIAN RICE AND BEANS

Haitian Rice and Beans image

Make and share this Haitian Rice and Beans recipe from Food.com.

Provided by evelynathens

Categories Rice

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 quart water
1 cup dried red beans, rinsed
1/2 tablespoon salt
8 parsley sprigs
3 scallions or 3 green onions, chopped
2 garlic cloves
1/4 teaspoon dried rosemary
2 tablespoons olive oil
1 cup rice

Steps:

Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 cups of liquid. Set aside.
In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

Nutrition Facts : Calories 255.3, Fat 7.3, SaturatedFat 1.1, Sodium 883.4, Carbohydrate 42.1, Fiber 1.1, Sugar 0.3, Protein 5.5

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