Haitian Rice & Beans
Straight from the kitchen of Sendy's Cookin, featuring coconut milk & spicy habanero.
By: Sendy Nervil | @sendys_cookin
My name is Sendy Nervil known as Sendy’s Cookin. I was born and raised in Saint Louis du Nord, Haiti. I use my passion for cooking to expose the world to Haitian cuisine through social media. I encourage others to step out of their comfort zone and enjoy food from different cultures. My absolute favorite thing about food is how it brings everyone together. Rice and beans is the one delicious dish Latin American, Caribbean, and Africans share. Each of us has our unique twist that makes it special to our cultures. If you’re Haitian, you call it rice and beans. Meanwhile, Jamaicans call it rice and peas, and Kenyans call it rice and beans. In honor of Caribbean Heritage Month, I wanted to share a dish that conveys all the similarities between cultures and brings us closer to our African roots.
For best results with this recipe, I highly suggest using dry beans. Canned beans is another option to save time, but the results will be dramatically different. If you're someone with very little time, it is best to cook the beans the night before and store in the fridge. Remember, do not discard the liquid from cooking the dried beans! Use a mortar and pestle to ground the whole peppercorn, allspice and cloves. I personally love grounding my own peppercorn because it adds more flavor to the dishes. And, when adding the rice to the water, rice should always be above water. This is a Haitian secret for the best rice and beans. The water ratio for this recipe is 2:3.
Haitian Rice & Beans
Sendy Nervil | @sendys_cookin
4-6
2 hours
15 minutes
Hatian
Dinner
Classic Haitian Rice & Beans
Ingredients
1 cup dried black beans
2 cups jasmine rice
3 - 4 garlic cloves
1 tbsp olive oil
1 cup coconut milk
2 heaping tbsp Loisa Sofrito
1 tsp Loisa Organic Sazón
2 tsp Loisa Organic Adobo
2 tbsp chicken bouillon
1 tsp Loisa Organic Whole Black Peppercorns
4 - 6 seeds allspice
7 cloves
4 tbsp vegetable oil
2 tbsp dried shrimp (optional)
3 Loisa Organic Bay Leaves
½ bell pepper
3 sprigs fresh thyme
4 sprigs fresh parsley
1 tbsp butter
1 habanero pepper (or scotch bonnet)
1 tbsp cocoa
2 tbsp baking soda
Directions
Rise your dried black beans in a colander. Add to a large pot with, 6 cups of cold water, garlic cloves, and olive oil and bring to a boil on medium high heat, Cook for 1:30-45 minutes until you can mash between your fingers, but the beans aren’t too soft.
Once the beans are cooked, strain then, setting aside 2 cups of liquid for cooking the rice.
In a mortar & pestle, grind your peppercorns, allspice, and cloves. Set aside.
In a hot caldero, add the vegetable oil and heat over medium high. Once hot, add in the Sofrito, stir, and let it cook for 2 -3 minutes.
Add the strained black beans. Using your spoon or another utensil, crush up the garlic cloves from cooking the beans. Cover the pot and let cook for about 3 minutes.
Add the dried shrimp, ground spices, Sazón, Adobo, chicken bouillon, coconut milk, and the reserved liquid from the beans. Add in the bay leaves, parsley, thyme, bell pepper, and habanero. Cover and bring to a boil.
Once boiling, stir and taste for seasonings, adjust if needed.
Rinse the jasmine rice twice then add to the caldero along with the butter. Stir, lower the heat to medium, and cook until the liquid is reduced. Stir occasionally.
Once the liquid has reduced, stir the rice, lower heat to low, and cook for an additional 15-20 minutes.
Turn off the heat, give it a stir, and enjoy!
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Haitian Rice & Beans
Sendy Nervil | @sendys_cookin
4-6
2 hours
15 minutes
Hatian
Dinner
Classic Haitian Rice & Beans
Ingredients
1 cup dried black beans
2 cups jasmine rice
3 - 4 garlic cloves
1 tbsp olive oil
1 cup coconut milk
2 heaping tbsp Loisa Sofrito
1 tsp Loisa Organic Sazón
2 tsp Loisa Organic Adobo
2 tbsp chicken bouillon
1 tsp Loisa Organic Whole Black Peppercorns
4 - 6 seeds allspice
7 cloves
4 tbsp vegetable oil
2 tbsp dried shrimp (optional)
3 Loisa Organic Bay Leaves
½ bell pepper
3 sprigs fresh thyme
4 sprigs fresh parsley
1 tbsp butter
1 habanero pepper (or scotch bonnet)
1 tbsp cocoa
2 tbsp baking soda
Directions
Rise your dried black beans in a colander. Add to a large pot with, 6 cups of cold water, garlic cloves, and olive oil and bring to a boil on medium high heat, Cook for 1:30-45 minutes until you can mash between your fingers, but the beans aren’t too soft.
Once the beans are cooked, strain then, setting aside 2 cups of liquid for cooking the rice.
In a mortar & pestle, grind your peppercorns, allspice, and cloves. Set aside.
In a hot caldero, add the vegetable oil and heat over medium high. Once hot, add in the Sofrito, stir, and let it cook for 2 -3 minutes.
Add the strained black beans. Using your spoon or another utensil, crush up the garlic cloves from cooking the beans. Cover the pot and let cook for about 3 minutes.
Add the dried shrimp, ground spices, Sazón, Adobo, chicken bouillon, coconut milk, and the reserved liquid from the beans. Add in the bay leaves, parsley, thyme, bell pepper, and habanero. Cover and bring to a boil.
Once boiling, stir and taste for seasonings, adjust if needed.
Rinse the jasmine rice twice then add to the caldero along with the butter. Stir, lower the heat to medium, and cook until the liquid is reduced. Stir occasionally.
Once the liquid has reduced, stir the rice, lower heat to low, and cook for an additional 15-20 minutes.
Turn off the heat, give it a stir, and enjoy!