Haitian Black Beans And Rice Recipe

Haitian Black Beans And Rice Recipe

Whip up this bold and flavorful Haitian black beans and rice (Diri Kole Ak Pwa Nwa) recipe that makes for a tasty and flavorful side dish. Fluffy rice simmered with fiber-rich legumes.

Course Dinner

Cuisine Haitian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings Servings

Calories 541kcal

Author Savory Thoughts

Equipment

Pressure Cooker or Instant Pot
Saucepan or medium pot

Ingredients

Cook the beans

1 ½ Cups Dry Black Beans
8 Cups Water; Reserve 3 Cups of the beans liquid after cooking

Prepare the rice

4 Tbsp. Olive Oil
¼ Cup Chopped Onions
½ Bell Pepper; Any color will work
1 Tbsp. Jacmel Seasosing Blend
2 ½ tsp. Kosher Salt or to taste
½ Tsp. Ground Black Pepper
6 Cloves Garlic; Minced or smashed with mortar and pestle
3 Cups Liquid From Cooked Beans
2 ½ Cups Jasmine Rice; Or Basmati Rice
Bunch of Fresh Parsley Leaves; About 5-6 sprigs

Instructions

Wash the beans thoroughly and drain the liquid. Transfer the beans to the Instant Pot with 8 cups of water (see notes)Press Beans/Chili and adjust the timer to 25 minutes.
The Instant Pot will rise to temperature and will begin to cook the beans. Once done, carefully quick release. Using a large bowl, strain the beans and reserve the liquid. Do not throw the liquid away.
Over the stove on medium-high heat and using a medium-sized saucepan or pot, add 4 Tbsp. Olive Oil.
Then add the onions, peppers, and garlic. Cook for about 1 minute, stirring occasionally to avoid burning.
Next, add the strained beans and stir lightly twice. Cook for about 1-2 minutes, then add the washed rice.
Add 1 Tbsp. Jacmel seasoning and salt (to taste). Add the liquid from the cooked beans, and add the herbs.
Stir twice from the bottom up. Reduce the heat to medium-low. Half way cover the pot/pan with a lid and cook the rice until the liquid has evaporated.
Once the liquid is gone, reduce the heat to low and cover completely. When the rice is cooked, fluff and serve immediately.

Video

Notes

Pro Notes:

The Beans. Although you can use canned beans in this recipe, I highly recommend you use dry black beans. No need to let the beans soak first, as this is not traditionally soaked prior to cooking. However, soaking the beans reduces the gas that’s produced when the food is being digested.

The Rice. Similar to Mexican rice, Haitian red beans and rice are also coked together, in one pot. I like to use either Jasmin rice or Basmati Rice, which are both long grain rice.

To avoid having a super sticky rice, avoid using short grain rice as it may mush. This type of rice is commonly used for sushi or if you are purposely making sticky rice.

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Calories are estimated per serving.

Nutrition