Fluffy rice cooked in a seasoned bean broth with red kidney beans, coconut milk, epis, and cloves, creating Haiti's most essential everyday side dish.
Ingredients
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2 cups long-grain white rice
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1 can red kidney beans with liquid
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200ml coconut milk
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2 tbsp epis paste
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2 whole cloves
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1 tbsp butter or oil
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1 sprig fresh thyme
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Salt to taste
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500ml water
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1 shallot, minced
Instructions
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1
Rinse rice in cold water until water runs clear. Drain and set aside.
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2
In a heavy pot, heat oil over medium heat. Add shallot and cook until soft, about two minutes.
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3
Add beans with their liquid, coconut milk, epis paste, cloves, thyme, and water. Bring to a boil.
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4
Add rice and stir once. When the liquid returns to a boil, reduce heat to the lowest setting.
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5
Cover tightly and cook for twenty minutes without lifting the lid. Rice should absorb all liquid.
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6
Remove from heat and let sit covered for five minutes. Fluff with a fork and remove cloves and thyme before serving.
Did You Know?
Haitians say a meal without diri ak pwa is not a real meal. It accompanies virtually every main dish in the country.