The Haitian rice and beans Mmmmm…. What a delight! Among Haitians, they call this recipe “riz cole ak pwa” (rice and beans).This rice is by far my favorite kind of rice; it is so tasty that I sometimes eat it without any accompaniment. Haitians will say, rice “chèch”.
Note that this recipe is definitely a must among the Haitian people. I would even say that a Haitian recipe website without the recipe of the rice and beans would be like a cheeseburger without cheese…
There are several kinds of Haitian rice and beans, it can be done with a variety of different beans; the cooking process is mostly the same except for the different cooking times of the peas (depending on the type of peas, boiling time takes lesser or longer.)
- Rice and beans ( green peas)
- Rice and beans (Lima peas)
- Rice and beans (black peas)
- Rice and beans ( red peas)
DIFFERENCE S BETWEEN RED AND ROMANO BEANS
FOR THIS RECIPE, YOU CAN USE THE FOLLOWING PEAS:
- Read peas
- Romano peas (with drawings)
Today, we will use the red peas which are the most used among Haitians.
The red peas are the most used among Haitians
I know that Haitians use these two kinds of peas the most, but what I like with red peas is that unlike the Romano peas, they tend to crack less quickly and they keep their skin longer when boiled.
- Facilitates the second baking step
- Gives a more beautiful final presentation
THE SECRET OF RICE AND BEANS RECIPE IS IN THE SOAKING
The speed of cooking depends on the peas soaking.
Making sure the peas are soaked in water at least four hours, you reduce the cooking times by at least 50% from 45 to 59 minutes without soaking to 30 to 40 minutes once soaked.
[box style=”note”]Note that if you decide to make this rice at the last minute, know that you will get the same result, but you will have to wait longer before the beans are ready.[/box]
Now let me show you how to make a good Haitian rice and beans like Manmie and Auntie
- 1½ cup of rice (washed)
- ½ cup of dry red peas
- 10 cups of water
- 4 tablespoons of vegetable oil
- ½ teaspoon of clove powder
- ½ medium onion, diced
- 1 whole habanero pepper (scotch bonnet)
- 1 garlic clove
- 1 teaspoon mashed garlic
- 1 tablespoon of Haitian marinade (epis)
- 1 tablespoon of chicken Bovril (or 1 Maggie cube)
- ½ teaspoon of sauce wichestire
- 1 teaspoon of salt
- Pepper to taste
- 1 fresh sprig of thyme
- 1 fresh sprig of parsley
- Wash the beans before soaking them for a minimum of 4 hours in 4 cups of water. (Preferably let them soaked, in the refrigerator, the day before)
- When ready, put the beans and water in a pot.
- Add a garlic clove and boil the beans to high
- When the beans begin to crack or are soft enough (should be able to crush with minimal resistance when pressed)
- Drain in a colander, but *** SAVE THE COOKING WATER
- Sauté peas in 3 tablespoons of oil for approximately 2 minutes on medium heat.
- Add successively onions, the haitian marinade, the mashed garlic, the Bovril chicken (or Maggie cube), the Wichestire sauce, salt, pepper, clove powder... mix slowly for approximately 1 minute to bring forth the flavor.
- Then add the beans cooking water. (if you have to little, you can add more tap water to have up to 2 cups)
- When the water begins to boil, add the rice in the boiling water using a ladle or a large spoon (do a pile)... the pile of rice should go over the water.
- Gently spread the rice in water *** Be careful not to mix too much.
- Add the thyme, parsley and habanero pepper (whole) *** careful not to puncture the habanero.
- Reduce the heat to medium until the rice has absorbed most of the water.
- Then put the rice on low heat
- Add the remaining oil (1 tablespoon).
- Cover the rice and cook for approximately 20 minutes