About this recipe:This is a Haitian-inspired way of cooking rice and beans. Kidney beans are cooked together with a herb and spice mix with rice. Serve with a side of freshly sliced avocados.
225g dry kidney beans
4 tablespoons olive oil
1 shallot, finely chopped
3 cloves garlic, finely chopped
190g uncooked long grain white rice
2 bay leaves
1 teaspoon adobo seasoning (optional)
1 tablespoon sea salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves
3 sprigs fresh parsley
3 sprigs fresh thyme
1 Scotch bonnet chilli
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Method Prep:15min › Cook:2hr › Extra time:2hr15min › Ready in:4hr30min
Place beans in a large saucepan and cover with 7.5cm of water. Bring to the boil, reduce heat and simmer 1 1/2 hours or until tender. Drain, reserving liquid.
Heat oil in a large frying pan over medium heat. Saute shallots and garlic until fragrant. Stir in cooked beans and cook for 2 minutes. Measure reserved liquid and add water to equal 1.2 litres; stir into frying pan. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper and cloves. Place sprigs of parsley, thyme and Scotch bonnet chilli on top and bring to the boil. Reduce heat, cover and simmer for 18 to 20 minutes. Remove thyme, parsley and Scotch bonnet chilli to serve.