Rice and beans - Haiti’s National Dish
- 1 cup dried red kidney beans
- 3 tbsp lard or margarine
- 1½ tsp salt
- 6 – 8 cups water
- freshly ground black pepper
- 2 cups uncooked long-grain white rice
- In a large sieve or colander wash the beans under running water until the draining water runs clear.
- Transfer them to a heavy 3-4 quart saucepan, add ½ tsp of the salt and ground pepper, and pour in 6 cups of water.
- Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for about 1½ hours, or until the beans are tender but still intact.
- Drain in a sieve, reserving liquid.
- Melt 2 tbsp margarine or lard in a heavy skillet.
- Drop in the beans and stir until beans are heated through.
- Watch carefully for any sign of burning.
- Put the beans aside.
- Measure the cooking liquid and add enough water to make 4 cups.
- In a heavy 2½ -3 quart saucepan, melt 1 tbsp of the lard over moderate heat.
- When it is very hot but not smoking, add the rice and stir for 1 or 2 minutes, until the grains turn somewhat milky and opaque.
- Stir in the 4 cups of reserved liquid and water, the remaining tsp of salt and ground pepper to taste and bring to a hard boil.
- Reduce the heat, add the cooked beans, cover tightly, and reduce the heat to the lowest possible point.
- Simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
- Taste for seasonings and set aside off the heat, partially covered to keep the rice warm.
- Fluff the rice and beans with a fork and serve hot.