Haitian Red Beans and Rice

Ingredients

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 can (15 oz) red kidney beans, drained and rinsed 1 can (15 oz) red kidney beans, drained and rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional for heat) 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley or cilantro for garnish Fresh parsley or cilantro for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 70g, 4g
• Protein: 10g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened and fragrant.
3. 3.
   Stir in the tomato paste, dried thyme, paprika, cumin, oregano, and cayenne pepper (if using). Cook for an additional 2 minutes to allow the flavors to meld.
4. 4.
   Add the drained red kidney beans to the pot and stir well to coat them with the spice mixture.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to develop.
6. 6.
   Meanwhile, in a separate pot, bring 4 cups (950ml) of water to a boil. Add the rinsed rice and a pinch of salt. Cook the rice according to the package instructions until it is tender and fluffy.
7. 7.
   Once the rice is cooked, fluff it with a fork and transfer it to the pot with the red bean sauce. Gently fold the rice into the sauce until well combined.
8. 8.
   Cover the pot and let the rice and beans simmer together for an additional 5 minutes to allow the flavors to meld.
9. 9.
   Season with salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.

Treat your ingredients with care...

• Red kidney beans — If using dried beans instead of canned, soak them overnight and cook them separately before adding to the recipe.
• Tomato paste — Look for a high-quality tomato paste to enhance the flavor of the sauce.
• Bell pepper — Feel free to use different colors of bell peppers for added visual appeal.
• Vegetable broth — Use low-sodium vegetable broth to control the saltiness of the dish.
• Fresh parsley or cilantro — Choose whichever herb you prefer for garnishing, or use a combination of both for added freshness.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper or add a chopped scotch bonnet pepper to the sauce.
• To make the dish heartier, add cooked diced vegetables such as carrots or sweet potatoes to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
• Serve the dish with a side of fried plantains or avocado slices for a complete Haitian meal experience.
• If you prefer a smoother sauce, use an immersion blender to partially blend the red bean mixture before adding the rice.

Serving advice

Serve the Haitian Red Beans and Rice hot, garnished with fresh parsley or cilantro. Accompany it with a side of fried plantains or avocado slices for a delightful combination of flavors and textures.

Presentation advice

To present the dish beautifully, mound the red beans and rice in the center of a plate and garnish with a sprig of fresh parsley or cilantro. Place a few slices of fried plantains or avocado on the side for an appealing visual contrast.