Rice & Beans (Haitian Style)

Recipe View Soak the Beans: Place the kidney beans in a large pot and cover with 3 inches of water. Bring to a boil, then reduce heat and simmer for approximately 1 1/2 hours, or until the beans are tender. (Time: 90 minutes)

Recipe View Sauté Aromatics: Drain the beans, reserving the flavorful cooking liquid. In a large skillet or Dutch oven, heat the olive oil over medium heat. Sauté the minced shallot and garlic until fragrant and translucent. (Time: 5 minutes)

Recipe View Combine and Infuse: Stir in the cooked kidney beans, and cook for 2 minutes to allow the flavors to meld. Measure the reserved bean liquid, adding water to equal 5 cups of liquid. Pour this mixture into the skillet along with the uncooked rice. (Time: 5 minutes)

Recipe View Season and Simmer: Season generously with bay leaves, adobo seasoning, kosher salt, freshly ground black pepper, and ground cloves. Carefully place the sprigs of fresh parsley and thyme, and the whole scotch bonnet pepper on top of the rice mixture. Bring to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18 to 20 minutes, or until the rice is cooked and the liquid is absorbed. (Time: 20 minutes)

Recipe View Final Touches: Once cooked, remove and discard the thyme sprigs, parsley sprigs, and scotch bonnet pepper before serving. Fluff the rice and beans gently with a fork.