Rice and beans - A Haitian favourite
- 1 cup dried red kidney beans
- 1½ teaspoons salt, divided
- freshly ground black pepper to taste
- 6 to 8 cups water
- 2 tablespoons vegetable oil
- 2 to 3 cloves garlic, peeled, minced
- 1 green pepper, cored, chopped
- 2 green onions, chopped
- 1 to 2 tablespoons fresh chopped parsley
- ½ teaspoon black pepper
- salt to taste
- ½ teaspoon ground cloves
- 1 tablespoon butter
- 2 cups uncooked long-grain white rice
- In a large sieve or colander, wash the beans under running water until the draining water runs clear.
- Transfer them to a heavy 3- or 4-quart saucepan.
- Add ½ teaspoon of the salt and the ground black pepper.
- Pour in 6 cups of the water.
- Bring to a boil over high heat.
- Reduce the heat to low and simmer, partially covered, 1½ hours or until the beans are tender but intact.
- Drain the beans and reserve the cooking liquid.
- In a large, heavy skillet, heat the vegetable oil.
- Add the garlic, green pepper, green onion, parsley, pepper, salt and cloves.
- Sauté about 5 minutes.
- Add the beans and stir until heated through.
- Watch carefully for any sign of burning.
- Set aside.
- Measure out the bean cooking liquid and add enough water to make 4 cups.
- In a large saucepan, melt the butter over medium heat.
- When it is very hot, but not smoking, add the rice and stir 1–2 minutes, or until the grains turn somewhat milky and opaque.
- Stir in the 4 cups of reserved liquid and water, the remaining 1 teaspoon of salt and more ground black pepper to taste.
- Bring to a hard boil.
- Reduce the heat, add the cooked bean mixture, cover tightly and reduce the heat to the lowest possible setting.
- Simmer 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Taste for seasoning and adjust if necessary with salt and pepper.
- Fluff the rice and beans with a fork and serve hot.
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