Pois Et Riz Collees (Beans and Rice, Haitian National Dish)
By: Batya
Published: Sunday, May 15, 2011 - 2:23am

Ingredients




1 cup dry red kidney beans (I prefer the smaller dark red beans, but you can also use 
10 cups water
2 tablespoons olive oil
Lawry’s seasoned salt
garlic powder
onion powder
2 cups raw Uncle Ben's long grain rice

Preparation

1 Boil the beans in 10 cups water, until tender, but still firm, not mushy. 2 Remove the beans, saving the water. 3 Fry the beans in the oil; season liberally, to taste, with Lawry's salt, garlic powder, and onion powder. 4 Add 2 cups raw Uncle Ben's long grain rice to the reserved cooking water, adding additional water to total 4 1/4 cups; 5 Add the beans, and bring to boiling. 6 Cover tightly and cook over low heat until all the water is absorbed, about 1 hour. 7 For gratin (crusty rice on the bottom of the pot), lower heat and cook ten minutes longer. 8 Dish out the cooked rice and beans into a serving bowl. 9 Scrape the crisped gratin  from the bottom of the pot and serve over the rice and beans.

About


Recipe can easily be doubled for a crowd.  You can also increase the amount of beans in proportion to the rice, if you wish.