2½ cups long grain rice, washed 3 times with cold water, uncooked
1 cup dry beans, pinto, red or kidney
3½ cups reserved liquid from cooked beans
2 tablespoon Haitian marinade (Epis)
½ cup olive oil
1 scotch bonnet pepper, whole (optional)
1 cube chicken bouillon cube (aka Maggi)
1 tsp salt
1 tsp ground black pepper
2 sprigs fresh thyme (optional)
2 sprigs fresh parsley (optional)
1 bay leaf
Instructions
Soak the beans for at least four hours. This reduces cooking time almost in half.
Cook the beans in 6 cups water with a dash of oil and a pinch of salt.
Bring to a boil, reduce heat and simmer. Cook the beans for about 45 minutes, or until tender.
Drain the beans, RESERVING THE LIQUID.
In a dutch oven pot over medium heat, add the oil. Add the epis and saute/fry for 5 minutes (try to avoid the garlic from burning).
Next, add the cooked beans, and gently stir/saute avoiding the beans from breaking down. Using your fingers, break the bouillon cube down into the beans, saute for about 6 more minutes. Smells good!
Add the salt, pepper and allow the beans to saute/fry some more.
Next add the 3 cups reserved liquid. Also add ¼ cup water and bring the liquid to a boil. Taste the liquid to make sure it is salted enough. Adjust if needed.
Pile the washed rice on top of the liquid, forming a mound of top of the water (see chef’s note).
Carefully mix the rice into the liquid and beans and bring to a boil.
Reduce the heat to medium-low and wait to cover with the lid until most of the liquid has almost cooked off/evaporated.
Add scotch bonnet, thyme, parsley and bay leaf. Cover with the lid and cook for 25 minutes without removing the lid, very important!
Remove the lid, discard the scotch bonnet, gently stir and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grill-for-good-haitian-grilled-lobster-with-rice-and-beans/