Haitian Rice and Beans (Diri ak Pwa)
Rice and beans are a staple in the Caribbean. Haitian rice and beans can be made with a variety of beans, but the most popular are pinto, red kidney beans, and black beans. The process is pretty much the same regardless of which beans you use.
3 cups rice
1 cup dry beans (pinto, red, or black beans)
8 cups water
3 tbs olive oil
1 tbs butter
1 large onion (diced)
1 tsp salt (or to taste)
1 tsp ground black pepper
3 cloves (1/4 tsp ground cloves)
3 cubes chicken bouillon
1 whole scotch bonnet pepper
2 cloves minced garlic
1/2 tsp thyme (2 sprigs)
I think those beans tastes better, although it takes more planning to soak them for a long time like that in advance.
In a large pot, add the water, the soaked beans, salt, 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft.
Once cooked, strain the water into a separate container for later use.
Add chicken bouillon, beans and mix thoroughly.
Add cloves and 6 cups of the bean water to the pot and bring to boil.
Mix in the rice and whole scotch bonnet pepper and allow the rice to cook for about 20 min or until there is just a little amount of water left.
Reduce the heat to medium, cover the pot with a lid and allow the remaining water to be absorbed, about 10-15 min.
Once cooked, fluff the rice and serve.