Rice & Beans (Haitian Style)

2 h 15 m servings 341 cals

• 1 (8 ounce) package dry kidney beans
• 4 tablespoons olive oil
• 1 bulb shallot, minced
• 3 cloves garlic, minced
• 1 cup uncooked long grain white Jasmine rice
• 2 bay leaves
• 1 teaspoon adobo seasoning (optional)
• 1 tablespoon kosher salt
• freshly ground black pepper to taste
• 1/4 teaspoon ground cloves
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 scotch bonnet chile pepper

1. Add one bag of pink beans to a pot of water
2. Let it boil over high heat for 15-20 minutes
3. Add 8 more cups of water as the beans begin to surface to the top
4. Let it cook until the beans are softened
5. Drain the beans and reserve the liquid.
6. In a separate pot, add 1 cup of oil over high heat.
7. Add the cooked beans into the pot.
8. Mix in the spices and seasonings
9. Stir-fry the beans for about 5 minutes.
10. Add in the fresh thyme and bay leaves.
11. Pour in the reserved liquid.
12. Add rice and stir occasionally over high heat.
13. Keep uncovered and continue to stir as needed.
14. Reduce heat and let it cook until all the liquid is absorbed.
15. Cover over low heat.

Remove thyme, parsley, and scotch bonnet pepper to serve.