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
- 2 large pots
- Small bowl
- 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
- 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.