Rice And Beans Riz Et Pois Recipes

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RICE & BEANS (HAITIAN STYLE)



Rice & Beans (Haitian Style) image

This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!

Provided by La La

Categories     Side Dish     Rice Side Dish Recipes

Time 2h15m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
3 cloves garlic, minced
1 cup uncooked long grain white rice
2 bay leaves
1 teaspoon adobo seasoning
1 tablespoon kosher salt
freshly ground black pepper to taste
¼ teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 scotch bonnet chile pepper

Steps:

  • Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
  • Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 52.2 g, Fat 9.9 g, Fiber 6.9 g, Protein 11.7 g, SaturatedFat 1.4 g, Sodium 975.3 mg, Sugar 1.2 g

RICE AND BEANS (RIZ ET POIS)



Rice and Beans (Riz et Pois) image

Provided by Molly O'Neill

Categories     side dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

1/2 pound dried red beans
8 whole cloves
1 clove garlic, peeled and chopped
Leaves from 1 sprig parsley, chopped
1 scallion, chopped
1 tablespoon vegetable oil
1 14-ounce can coconut milk
1 1/2 teaspoons finely chopped, peeled Spanish onion
1 teaspoon Goya-brand adobo seasoning
2 tablespoons Picalese (see recipe)
1/4 green bell pepper, thinly sliced
2 cups long-grain rice, rinsed
Kosher salt and freshly ground pepper

Steps:

  • Place the beans and cloves in a medium pot and cover with water by 2 inches. Bring to a boil, lower the heat and simmer until very tender, about 1 hour. Drain the beans, reserving the liquid. Add enough water to the liquid to equal 4 cups total.
  • Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
  • Heat the oil over high heat in a large kettle with a tight-fitting lid. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes. Stir in the Picalese and bell pepper and bring to a boil. Stir in the rice and cook, covered, until tender, about 25 minutes more. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 5 grams, Carbohydrate 113 grams, Fat 26 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 620 milligrams, Sugar 2 grams, TransFat 0 grams

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