Haitian Rice And Beans

1. 1

   Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.

2. 2

   Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 cups of liquid. Set aside.

3. 3

   In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.

4. 4

   Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.

5. 5

   Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

* Per serving · 4 servings · Values may vary.

No additional tips available.