Tuesday, August 26, 2008
Riz et Pois - Haitian Rice and Beans
We ate this almost every day in Haiti. It's a pretty kid-friendly fasting dish (as opposed to, say, the overly spicy Kung Pao I made last week).
1 c. dried red kidney beans (a little more if you'd rather a higher bean ratio)
1 & 1/2 tsp salt
3 TBS margarine
6-8 c. water
2 c. uncooked rice
Night before - rinse beans then soak in water.
If you skip this step, just boil the beans a little longer the next day.
1. Add beans, 1/2 tsp salt, pepper, and 6 c. water to large pot.
2. Bring to a boil, then turn heat to low and simmer partially covered for about an hour, or until the beans are tender but intact.
3. Drain in a sieve, reserving liquid (don't drain it down the sink!)
4. Melt 2 TBS margerine in heavy skillet. Drop beans in and stir until beans are heated through. Watch carefully for any sign of burning. Put the beans aside.
5. Measure the reserved cooking liquid and add enough water to = 4 cups.
6. Melt 1 TBS margarine over moderate heat, then add rice. Stir it around until it starts to get a little golden. Add liquid, bring to boil, then turn to low, & cover for 25 minutes.
7. Once all liquid is absorbed, stir in beans. Done.
8. Want a little more flavor? Top the Riz et Pois with a little Haitian Creole Sauce: brown a bit of chopped onion and garlic in some margerine; add tomato sauce or tomatoes and water, salt & pepper, and either watercress or cilantro for flavor.
I like this dish, not only because it reminds me of Haiti, but also because it is very inexpensive for fasting.