Best Rice and Beans

    4 hours 30 min

    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.

    91 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:2hr  ›  Extra time:2hr15min  ›  Ready in:4hr30min 

    1. 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.
    2. 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.

    Adobo seasoning

    Can be purchased online.

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    Reviews & ratings
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    Reviews in English (86)


    Used a 15 oz can of drained & rinsed kidney beans and reduced the amount of water to 1 1/2 cups and it was perfect! Used an African adobo spice mix which contains a bit more heat. Served with a roasted beer can jerk chicken.  -  05 Mar 2006  (Review from Allrecipes US | Canada)


    This is so good! I don't usually like Red Beans & Rice but I really like this. My local Walmart didn't have the scotch bonnet, he said to substitute a habanero, but I settled for a jalapeno, sliced & seeded and thrown in the pot. It is the perfect heat for us. I did soak my beans first (habit). This recipe was nice because I actually cooked the beans yesterday, put in fridge & finished tonight. Husband thought it was too "clovey" so I will use less next time.  -  27 Feb 2007  (Review from Allrecipes US | Canada)


    this taste just like my mother's recipe! i never got it from her since she cooks from memory like most great mother chefs do!! the scotch bonnet pepper gave it the zip i needed and this recipe is adaptable to any beans. when i make it with black beans i use celery instead of shallots and it comes out great. thank you for this recipe. it will be a main staple in my home  -  25 Jan 2003  (Review from Allrecipes US | Canada)