This is a staple of Haitian cuisine. It's full of bold, unique flavors. You can cook with black or red beans, lima beans, or green peas. I adapted this recipe through watching several incredible Haitian cooks. My husband and kids are of Haitian descent and they devour this every time. Serves 4-6
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Ingredients:
1 Tablespoon olive oil
1/2 cup canned black or red beans, undrained
1 Tablespoon Epis (Haitian seasoning)
1 1/4 cups water
3/4 cup coconut milk
1 Tablespoon Maggi Chicken Boullion
1/4 teaspoon Scotch Bonnet Hot Pepper Sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground cloves
1 Tablespoon butter
2 cups Jasmine rice
Directions:
1. Rinse the rice under cold water at least 3x or until the water runs clear. Drain and set aside.
2. In a medium saucepan or caldero, saute the beans and epis over medium heat for about 4 minutes, stirring occasionally.
3. Add water, coconut milk, chicken bouillon, scotch bonnet sauce, thyme, ground cloves, and butter.
4. Bring to a boil and add the rinsed rice. Taste and add garlic salt if needed (optional).
5. Let the rice cook uncovered on medium-high heat, stirring occasionally, until most of the water has been absorbed.
6. Reduce the heat to low, cover and simmer for about 30 minutes. Do not open the lid or stir during this time.
7. Remove from the heat, fluff with a fork, and serve as desired.
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