Riz et Pois I

Description
Rice and beans - Haiti’s National Dish

Ingredients

 * 1 cup dried red kidney beans
 * 3 tbsp lard or margarine
 * 1½ tsp salt
 * 6 – 8 cups water
 * freshly ground black pepper
 * 2 cups uncooked long-grain white rice

Directions

 * 1) In a large sieve or colander wash the beans under running water until the draining water runs clear.
 * 2) Transfer them to a heavy 3-4 quart saucepan, add ½ tsp of the salt and ground pepper, and pour in 6 cups of water.
 * 3) Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for about 1½ hours, or until the beans are tender but still intact.
 * 4) Drain in a sieve, reserving liquid.
 * 5) Melt 2 tbsp margarine or lard in a heavy skillet.
 * 6) Drop in the beans and stir until beans are heated through.
 * 7) Watch carefully for any sign of burning.
 * 8) Put the beans aside.
 * 9) Measure the cooking liquid and add enough water to make 4 cups.
 * 10) In a heavy 2½ -3 quart saucepan, melt 1 tbsp of the lard over moderate heat.
 * 11) When it is very hot but not smoking, add the rice and stir for 1 or 2 minutes, until the grains turn somewhat milky and opaque.
 * 12) Stir in the 4 cups of reserved liquid and water, the remaining tsp of salt and ground pepper to taste and bring to a hard boil.
 * 13) Reduce the heat, add the cooked beans, cover tightly, and reduce the heat to the lowest possible point.
 * 14) Simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
 * 15) Taste for seasonings and set aside off the heat, partially covered to keep the rice warm.
 * 16) Fluff the rice and beans with a fork and serve hot.