Rice and Beans

(Diri Kole ak Pwa)

Haiti
Steve & Kim Holtrop

2 cups beans
1/2 cup oil
2-3 cloves garlic, crushed
1-2 green onions or 1 leek, chopped
Fresh parsley and thyme tied with string into bouquet
1 small hot pepper
3 chicken bouillon cubes, crushed
5-6 whole cloves
1/2 teaspoon pepper
1/2 teaspoon mustard
2 tablespoons tomato paste
1/2 teaspoon coriander
1 teaspoon curry
5 cups rice

Soak beans overnight then cook until soft.  Strain, retaining liquid.  Sauté garlic and green onions/leek in the oil for one minute then add the beans.  Add the parsley/thyme bouquet and the hot pepper.  Cook for 2 more minutes, then add the bouillon cubes, cloves, pepper, mustard, tomato paste, coriander, and curry.  Add the bean water (plus additional to make a total of 7 cups) and bring to a boil.  Add the rice and boil uncovered for 15 minutes.  Reduce the heat to very low and cook for an additional 15-20 minutes, or until the rice is very tender.  Serve immediately.

Serves 10-12.

<< Back to the Recipe of the Month page.