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Rice and Red Beans

November 10, 2010

Rice and red beans is a typical staple in Haiti where I first enjoyed this side dish and it seemed to appear at almost every meal in some form.  The Kreyol cuisine is a mixture of French, African and Spanish.  Serve this along with some plantains and maybe a nice dish of goat, beef, chicken or fish. Each restaurant and each family has their own specialty of the dish and all were a welcome addition to the menus.  Occasionally some of them were a bit too “hot” for me.  But add some peppers to get the exact spiciness you are looking for.

Rice and Red Beans (Riz et Pois Rouges)

Ingredients

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 2 Tablespoons vegetable oil
  • 1 cup rice, uncooked
  • 2 cans (15 ounces each) kidney beans, drained *
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon oregano
  • ¼ teaspoon crushed red pepper (Optional)
  • 2½ cups boiling water

Preparation

  1. Preheat oven to 350 degrees
  2. Heat oil in a large skillet
  3. Cook and stir the onion, garlic, and green pepper until tender, about 3 minutes
  4. In a separate bowl, combine and mix all the remaining ingredients
  5. Add the onion mixture to the bowl and stir well
  6. Pour entire mixture into an ungreased 2-quart casserole dish
  7. Cover and bake until liquid is absorbed and rice is tender, about 55 minutes
  8. Stir before serving.

Makes 6-10 servings

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