Haitian Rice And Red Beans Recipes

Steps:

• Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
• Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 cups of liquid. Set aside.
• In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
• Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
• Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

Steps:

• Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
• Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

Steps:

• For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
• For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook's Note).
• Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
• To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.

Steps:

• 1. Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not over cook.
• 2. Strain beans and put bean water aside. Saute` salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillion cubes, and hot pepper to boiling liquid.
• 3. Once water has evaporated, remove whole pepper and mix in 1 tablespoon of butter. Cover pot tightly and continue cooking on low heat ( approx. 20 minutes) until done.

Steps:

• Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sauté until the onion is translucent. Add the garlic and sauté for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
• Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
• Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.