A delightful twist on the classic Haitian Rice and Beans, this recipe brings a rich and flavorful experience to your table.
Rinse the red beans thoroughly under cold water.
Soaking the beans overnight can reduce cooking time and improve texture.
In a large pot, bring water to a boil and add the beans. Cook covered until tender, about 1 1/2 hours.
Check the beans occasionally to ensure they are not sticking to the bottom of the pot.
Drain the beans, reserving the cooking liquid. Add enough water to the liquid to make 2.5 cups.
The reserved liquid adds a depth of flavor to the rice.
Using a mortar and pestle, grind the salt, parsley, scallions, garlic, and rosemary into a paste.
If you don't have a mortar and pestle, finely chop the ingredients and mix them well.
Heat olive oil in a Dutch oven over medium heat. Add the seasoning paste and sauté until fragrant.
Stir constantly to prevent the paste from burning.
Add the rice to the pot and stir to coat with the seasoning. Pour in the reserved liquid and bring to a boil.
Ensure the rice is evenly coated with the seasoning for consistent flavor.
Add the cooked beans to the pot, stir gently, and reduce the heat to low. Cover and cook undisturbed for 20 minutes.
Avoid lifting the lid during cooking to maintain the steam.
Remove the lid, stir the rice and beans, and cook for an additional 5 minutes or until all liquid is absorbed.
Fluff the rice gently with a fork to avoid breaking the grains.
Serve the rice and beans warm, garnished with additional parsley if desired.
Pair with a fresh salad or fried plantains for a complete meal.
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