Haitian Rice and Beans
from: evelyn

A very simple recipe that tastes delicious.

SERVES 4

• 1 quart water
• 1 cup dried red beans, rinsed
• 1/2 tablespoon salt
• 8 parsley sprigs
• 3 scallions or green onions, chopped
• 2 garlic cloves
• 1/4 teaspoon dried rosemary
• 2 tablespoons olive oil
• 1 cup rice

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.