haitian rice and beans

4h50

Some recipes are so simple and tasty that they can cross all borders, and this is certainly one of them! Fragrant with garlic and thyme, this pea-sticky rice will transform your mealtime into a tropical feast. A classic on every Haitian table, this dish infused with herbs and sunshine could also become a must in your own household!

Tips

You can also add other ingredients like carrots or peppers for extra flavor and color.
Pea rice is often served with Haitian chicken, plantains or other traditional dishes.

Ingredients Preparation

2 cups white rice (preferably long-grain)
1 cup peas (kidney beans or djon-djon peas) (or 2 cups water and 1 cup dried peas)
4 cups water
1 onion, thinly sliced
3 cloves garlic, minced
1 Scotch Bonnet pepper, whole (optional)
2-3 sprigs fresh thyme
2 tablespoons olive oil
Salt and pepper to taste
1 chicken or vegetable stock cube (optional)

Preparing the kidney beans:

If using dried kidney beans: Rinse the kidney beans and soak in water for at least 4 hours or overnight. This helps reduce cooking time.
Drain and rinse kidney beans after soaking.

Cooking kidney beans:

In a saucepan, add the kidney beans with 4 cups of water. Add a pinch of salt and bring to the boil.
Reduce the heat and simmer for about 30-40 minutes, or until the kidney beans are tender. If using canned beans, this step is not necessary.

Preparing the rice:

Sauté the herbs : In a large saucepan, heat the olive oil over medium heat. Add the minced onion and garlic, and sauté until translucent.
Add beans and rice: Add the cooked kidney beans (or drained canned beans) to the pan with the onions and garlic. Mix well.
Add the rice and stir again to coat the rice with the flavors.

Add the water:

Add 4 cups of water (or the cooking liquid from the kidney beans) to the saucepan. Add the Scotch Bonnet pepper, fresh thyme and bouillon cube, if using. Season with salt and pepper.
Bring the mixture to the boil.

Cooking the rice:

Once the water boils, reduce the heat to low, cover the pan and simmer for about 18-20 minutes, or until the rice is cooked and the water has been completely absorbed.

Finishing:

Rest: Remove the pan from the heat and leave to rest for about 5 minutes before removing the lid. This allows the rice to finish steaming.
Serving: Aerate the rice with a fork and remove the Scotch Bonnet pepper. Serve hot with meat, fish or vegetables.