DEBBY’S RECIPE FOR HAITIAN RICE AND BEANS

6 Mar

DEBBY’S RECIPE FOR HAITIAN RICE AND BEANS

Ingredients:

1 pound dry pinto beans

2 cups uncooked rice

8 Tbsp olive oil

1/2 green pepper, chopped

1/2 red pepper, chopped

1 bulb shallot, minced

6-8 scallions, sliced thin

2 tsp. crushed garlic in jar

1 Tbsp salt

pepper to taste

1 can (2 cups) chicken stock

1/2 tsp ground cloves

6 sprigs fresh parsley

6 sprigs fresh thyme

Directions:

Presoak beans (follow directions on bag.)  Rinse, discard water.  Replace beans in pot and cover with 3 inches of water.  Bring to a boil, reduce heat, and simmer 1 1/2 hours.  Drain, reserving liquid.

Heat oil in large pot over medium heat.  Saute peppers for 5 minutes or so, then add shallot and green onions and saute for 2-3 minutes more.  Add crushed garlic and stir to combine.  Add cooked beans back to pot, stir, and cook for 2 minutes.  Add chicken stock to pot, and 8 more cups of liquid, using reserved bean liquid and adding water if necessary. Season with salt and pepper and ground cloves.  Stir in the uncooked rice. Place sprigs of parsley and thyme on top, and bring to a boil.  Reduce heat, cover, and simmer for 18 to 20 minutes.  Remove thyme and parsley to serve.

This is a BIG pot of beans, at least 12 servings.

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