There as many rice and beans recipes in the Caribbean as there are islands. Each one reflects an island’s original ingredients and native inhabitants as well as a tiny bit of their colonizers cuisine. Rice is inexpensive and nutritious and when combined with the locally grown bean (red, kidney, black-eyed, etc.) it created a dish that is both inexpensive and life sustaining. This version of rice and beans is unique due to it’s use of coconut milk.

Diri al Pwa- Haitian Rice and Beans

What makes this Haitian rice and beans dish so interesting is the use of coconut milk to give the dish a mellow, soft taste.

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Course: Lunch, Side Dish

Cuisine: Caribbean, Haiti

Prep Time: 15

Cook Time: 1 30

Total Time: 1 45

Servings:

Author: My Hungry Traveler

Equipment

2 large pots
Small bowl

Ingredients

3 cups Long grain rice Long grain rice
1 cup Canned red kidney or pinto beans
6 cups Water
3 tbsp Olive oil
1 tbsp Butter
1 large Onion, diced
1 tsp Salt
1 tsp Black pepper
⅛ tsp Ground cloves
3 cubes Chicken bullion
whole Scotch bonnet pepper (or habanero)
2 clove Garlic, minced
½ tsp Dried thyme
1 cup Canned coconut milk

Instructions

In a saucepan, sauté onion and garlic in 1 tbsp olive oil over medium-high heat, 2-3 minutes.
Add coconut milk, chicken bullion, and beans. Mix thoroughly. Add clove and water to the pot. Bring to a boil. Mix in rice with the Scotch bonnet pepper. Let rice cook uncovered until there is just a little water left, about 20 minutes.
Reduce heat to medium-low and stir in thyme and butter. Cover pot and allow the remaining liquid to be absorbed, 10-15 minutes. Fluff with a fork and serve.