Rice Beans Haitian Style Food

HAITIAN RICE AND BEANS

Steps:

• Add 8 cups of water to a large cooking pot. Pour one cupof dry beans into the cooking pot and add salt and olive oil to it. Put the poton the stove and turn the heat to medium high. Let the beans heat for about 60minutes. That is about how long it takes for dry beans to turn soft.
• You'll probably have to stir the beans throughout those 60 minutes toprevent them from sticking to the pot, depending on how much water you addedoriginally. Once you notice the beans are soft, strain the water over anindividual container. Put the pot ofbeans aside for now.
• Grab a second cooking pot and put it on the stove. Addone tablespoon of olive oil to the pot. Now grab a frying pan or skillet andsauté the garlic and onions for about two minutes. Add the beans (from thefirst post), chicken bouillon and coconut milk to the pot and mix it around.Add the sautéed onions and garlic to the mixture.
• Pour the bean water and garlic cloves to the second cooking pot. Boilthe bean water. Add a whole scotch bonnet pepper and rice to the pot. Let therice cook for 20 minutes. The rice should absorb most of the bean water by thatpoint.
• Lower the heat intensity to the medium heat setting for the pot. Addbutter and thyme to the pot and cover it with a lid. After about 15 minutes orso, the water should be absorbed.
• Test the rice to see if it is fluffy. If so, then you areready to serve the dish to everyone in your party. If you use brown rice, then it might takelonger to cook than white rice. Haitians typically use white rice in theirbeans and rice dishes. You can decide which one is right for you.

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.

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.