Haitian Rice and Beans

Ingredients

• 2 quarts water
• 2 cups dried red beans, rinsed
• 1 can (13¾ ounces) beef broth
• water
• 1 tablespoon salt
• 8 parsley sprigs
• 3 scallions or green onions, chopped
• 3 garlic cloves
• ¼ teaspoons dried rosemary
• 3 tablespoons peanut oil
• 2 cups rice

Procedures

1. Bring water to boiling.
2. Add red beans and cook covered for 1½ hours.
3. Drain beans, reserving liquid, and set aside.
4. Add beef broth and enough water to bean liquid to equal 4¾ cups of liquid.
5. Set aside.
6. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
7. Heat oil and seasoning paste in a dutch oven over medium heat.
8. Put rice in dutch oven and stir until well coated with oil.
9. Add reserved liquid and bring to a boil, stirring.
10. Add beans and again bring to a boil.
11. Reduce heat, cover, and cook undisturbed for 20 minutes.
12. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.