Riz et Pois I

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Rice and beans - Haiti’s National Dish



  1. In a large sieve or colander wash the beans under running water until the draining water runs clear.
  2. Transfer them to a heavy 3-4 quart saucepan, add ½ tsp of the salt and ground pepper, and pour in 6 cups of water.
  3. Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for about 1½ hours, or until the beans are tender but still intact.
  4. Drain in a sieve, reserving liquid.
  5. Melt 2 tbsp margarine or lard in a heavy skillet.
  6. Drop in the beans and stir until beans are heated through.
  7. Watch carefully for any sign of burning.
  8. Put the beans aside.
  9. Measure the cooking liquid and add enough water to make 4 cups.
  10. In a heavy 2½ -3 quart saucepan, melt 1 tbsp of the lard over moderate heat.
  11. When it is very hot but not smoking, add the rice and stir for 1 or 2 minutes, until the grains turn somewhat milky and opaque.
  12. Stir in the 4 cups of reserved liquid and water, the remaining tsp of salt and ground pepper to taste and bring to a hard boil.
  13. Reduce the heat, add the cooked beans, cover tightly, and reduce the heat to the lowest possible point.
  14. Simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
  15. Taste for seasonings and set aside off the heat, partially covered to keep the rice warm.
  16. Fluff the rice and beans with a fork and serve hot.