Course: Dinner, Lunch
Cook Time: 1:30 h
Rice and beans is an everyday side meal and a classic of Haitian cuisine.It is usually considered as a side which is also served with Tasso (fried beef), griot (fried pork) or some fish and sauce.
- 3 cups rice
- 1 cup dry beans (Pinto, red, or black beans)
- 6 cups water
- 3 tbs olive oil
- 1 tbs butter
- 1 large onion (diced)
- 1 tsp salt (or to taste)
- 1 tsp ground black pepper
- 3 cloves (1/4 tsp ground cloves)
- 3 cubes chicken bouillon
- 1 whole scotch bonnet pepper
- 2 cloves minced garlic
- 1/2 tsp thyme (2 sprigs)
- In a large pot, add the water, beans, salt, 1 tbs olive oil, 1 garlic clove and allow the beans to cook for about 1 hour on medium high heat or until beans are soft.
- Once cooked, save 4 cups of water, rinse the rest and put it apart.
- In another large pot, add 1 tbs of olive oil, and sauté the onions with the garlic for about 1 minutes. Add the beans and saute them altogether for 2 more minutes.
- Add cloves (if desired) and 4 cups bean’s water, plus 2 cups of water with the chicken bouillon(Maggie) to the pot and bring to boil.
- Wash and rinse the rice in cold water before adding it to the boiling water. Add the bonnet pepper, cover it and allow the rice to cook for about 15 min or until there is just a little amount of water left. (A little secret, the water must cover the rice but not more that an inch over it. Use a wooden spoon and put it in the center of rice. If the spoon stays up in the middle you’ve got the correct amount of water, if not remove a little of the water until the spoon stands up)
- Reduce the heat to medium,add thyme, butter, and cover the pot again with a lid and allow the remaining water to be absorbed. About 10-15 min.
- Once it’s over, let cool a little bit and serve. (the brownish color of the rice, comes from the bean’s water that we added when it was boiling)