Rice & Beans (Haitian Style)

Rice & Beans (Haitian Style)

76 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
La La
Recipe by  La La

“This recipe for rice and beans is so delicious! I have adapted it from the traditional Haitian style of making rice and beans. The scent and taste of the cloves make the dish! Serve with avocado on the side and you'll want it every night of the week!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
  2. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

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Reviews (76)

Rate This Recipe
Scotdog
50

Scotdog

This is so good! I don't usually like Red Beans & Rice but I really like this. My local Walmart didn't have the scotch bonnet, he said to substitute a habanero, but I settled for a jalapeno, sliced & seeded and thrown in the pot. It is the perfect heat for us. I did soak my beans first (habit). This recipe was nice because I actually cooked the beans yesterday, put in fridge & finished tonight. Husband thought it was too "clovey" so I will use less next time.

Cid
49

Cid

Used a 15 oz can of drained & rinsed kidney beans and reduced the amount of water to 1 1/2 cups and it was perfect! Used an African adobo spice mix which contains a bit more heat. Served with a roasted beer can jerk chicken.

TCASI10085
39

TCASI10085

this taste just like my mother's recipe! i never got it from her since she cooks from memory like most great mother chefs do!! the scotch bonnet pepper gave it the zip i needed and this recipe is adaptable to any beans. when i make it with black beans i use celery instead of shallots and it comes out great. thank you for this recipe. it will be a main staple in my home

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Restaurant Style Red Beans and Rice

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