Rice and Beans (Haiti)

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[edit] Description

[edit] Ingredients

• 2 quarts water
• 2 cups dried red beans, rinsed
• 1 can (13 3/4 ounces) beef broth
• water
• 1 tablespoon salt
• 8 parsley sprigs
• 3 scallions or green onions, chopped
• 3 garlic cloves
• 1/4 teaspoons dried rosemary
• 3 tablespoons peanut oil
• 2 cups rice

[edit] Directions

1. Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
2. Drain Beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside.
3. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
4. 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.
5. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.