Tuesday, March 6, 2012

Red Beans & Rice/Diri Kole ak pois rouge




INGREDIENTS

1.5 cups dried red beans
2 cups of white long grain rice
salt
1 teaspoon of pepper
1/2 bouillon cube
1/4 cup of rough chopped onions or less
 2 garlic cloves, crushed
5 cloves
2.5 tablespoon canola oil (any oil with due)



Rinse and soak beans overnight in bowl in filled with water. Be sure to discard any broken, bruised or discolored beans. In the morning, drain beans and set aside to cook.

Put beans to boil in a meduim sized saucepan, 1 teaspoon of salt and allow to cook/boil for 45 minutes to an hour. Be sure to watch the water, if the water reduces and the beans are not yet edible add in more water. Once the beans are soft and edible they are ready. Strain, but do not discard the water (you will need that for later).

On meduim high heat add 2 tablespoons oil and fry the onions, garlic and chicken bouillon cube for 4 minutes.  Make sure the bouillon cube is completely crushed. Then add in 3/4 cup of drain beans and fry for 3 to 4 minutes. Once the beans start to get darker but not burned add in remaining beans, pepper, cloves and the water you boiled the beans in. If you need more water add in 1 cup of water. Cover the pan and allow water to come to a boil.

Taste to see if any salt is needed (This is what your rice will taste like). At this point, I like to add a pinch of salt. If it's too salty just add in more water. Add in your rinsed rice. Once the water has reduced to the point where you can see the rice, stir in 1 teaspoon of oil and 1 tablespoon of butter. A quick stir then cover your pot and reduce temperature to meduim low. After 15 mins, reduce temperature to low and rice should be ready in 10 to 15 minutes.

End result should be soft, tasty rice and beans.

SMELLS YUMMY RIGHT!!!

22 comments:

  1. Thanks!!!!!!! ..I was the one who requested this and you made it seem so easy. Please do not delete your blog. I will stalk you if you move it lol

    ReplyDelete
  2. I cannot WAIT to make this. I worked in Port-au-Prince for a while after the earthquake, and have been recently nostalgic for the foods we ate while there. This looks just like what was served at our office! Thanks!

    ReplyDelete
  3. Hi Sarah.

    Let me know how it turns out.


    -Barbara

    ReplyDelete
  4. question I don't use Maggi or Bouillon Cubes so what would be the substitute for this or the epis I put in my self? Thanks

    ReplyDelete
  5. You can use epis instead of the bouillon cube. Just fry the epis just as you would the bouillon cube. My mom side of the family use epis instead of the bouillon cube.

    ReplyDelete
  6. What's a bouillon cube?

    ReplyDelete
  7. Maggi=bouillon cube

    ReplyDelete
  8. I'm Haitian too but I don't know how to cook any Haitian food! And my boyfriend is Haitian n now that we live together! I have to learn how to cook it and your website has been helping me a lot! Thank you soo much!!

    ReplyDelete
  9. My name is Precious, My fiance (born and raised haitian) and I have been together 10 years and all I know how to make is pikliz griot and the Haitian potatoe salad and this is from watching some of his family member cook but I am so happy for bloggers like you to give more recipes because I loooooovvvveeee haitian food being I am puerto rican and west indian (st. Croix) so thank you

    ReplyDelete
  10. For the garlic, you say: 2 garlic cloves, crushed then
    5 cloves. So thats 5 uncrushed cloves? There's two different places to add garlic, which one do you add where? Thanks!

    ReplyDelete
  11. Brittney she means 5 cloves. Geroff in creole(dont know how to spell). Thats the tiny black spice that look like a small tree branch.

    ReplyDelete
    Replies
    1. i think u are describing gloves....

      Delete
  12. you never said how much water or bean stock the rice should be cooked w/.......i mean whats the ratio of water to rice?

    ReplyDelete
  13. Love the recipe the only thing thats different from how I was thought to make it was that my mom always added coconut milk. Not much just a cup full it really add so much flavor.

    ReplyDelete
  14. I'm working on making the red beans and rice as we speak. My wife and I adopted our little boy from Haiti and wanted to continue to make some familiar foods. I watched the ladies make the red beans and rice and your recipes seems the closest to how I saw them make beans and rice. However, they always served the beans and rice with a traditional red suace. I would love it if you would post up a recipe for tradition haitian red sauce to go with this dish. Thanks for posting great haitian recipes and allowing us to keep part of the haitian culture in our family.

    ReplyDelete
  15. Thank you for your blog. My husband just returned from La Pila and fell in love with the Piliz =)

    ReplyDelete
  16. Thank You! Thank You! Thank You! This has helped me so much :)
    Keep on doing what you are doing!

    ReplyDelete
  17. How much water to add to be exact.when adding rice to the beans . And what kind of Rice to use.Oh and do you use hatian spice

    ReplyDelete
  18. I've visited Haiti before and was craving this dish! so happy to come across your recipe. I made it and re-blogged your post on my blog. Check it out if you like. Thanks for sharing :)

    http://makingalife-kensie.blogspot.com/2014/06/haitian-beans-rice.html

    kensie

    ReplyDelete
  19. Thank god for the Haitian we live and learn from each other.

    ReplyDelete