Haitian Red Beans And Rice Riz Et Pois Rouges Food

HAITIAN RICE AND BEANS

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.

HAITIAN DIRI AK PWA (RICE AND BEANS)

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.

RICE AND BEANS (RIZ ET POIS)

Steps:

• Place the beans and cloves in a medium pot and cover with water by 2 inches. Bring to a boil, lower the heat and simmer until very tender, about 1 hour. Drain the beans, reserving the liquid. Add enough water to the liquid to equal 4 cups total.
• Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
• Heat the oil over high heat in a large kettle with a tight-fitting lid. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes. Stir in the Picalese and bell pepper and bring to a boil. Stir in the rice and cook, covered, until tender, about 25 minutes more. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

RICE & BEANS (HAITIAN STYLE)

Steps:

• 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.
• Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper 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.