Diri ak Pwa (Rice and Beans)

Rice and beans is a staple in Haitian cooking and there are a variety of recipes used in our home. 

This recipe is a favorite.

 

2 cups *dry red kidney beans

3 cups of long grain rice

1-2 tsp salt

½ teaspoon of black pepper

2 cloves of chopped garlic

¼ of large white onion diced

1 sprig of thyme

**1 whole Scotch Bonnet pepper

3 slices of bacon or salted pork

¼ cup of oil

A pinch of cloves

1. Cook beans according to instructions on bag until just tender. 
2. Beans may be soaked overnight or boiled to just tender. 
3. Drain beans through a strainer and set aside the fluid for later use. 
4. Cut up bacon or salted pork into small chunks and fry in 2 quart sauce pan. 
5. When light brown add oil and heat. 
6. Then add onions and garlic and sauté till onion is tender. 
7. Do not allow garlic to burn.  Seperate the liquid by draining the beans, but save liquid. 
8. Sprinkle salt, black pepper over the bean mixture. 
9. Stir periodically until beans are a little crispy and golden. 
10. You may want to add a bit more oil at this point. 
11. Don’t allow the beans to get too crispy.  Add the thyme, Scotch Bonnet pepper, and all of the liquid.
12. At this point if the liquid does not reach three quarters of the way in the pot add more fluid. 
13. Bring mixture  to a boil on high heat and add rice and stir. 
14. Boil down till the water has almost disappeared with small bubbles. 
15. Reduce the temperature to medium heat during the reduction; the fluid may pop out of the pot if you don’t. 
16. Once the liquid has diminished, reduce heat to low and cover for another 15-20 minutes or until rice is fully cooked and fluffy.

*A variety of beans can be used such as black beans, Roman beans, or Pinto beans, but each has its own cooking time.

 Follow the manufacturer instructions on the bag.

**Be careful not to puncture or squash your hot pepper it may make the dish too hot.