Haitian Rice & Beans

Tap an ingredient or step to check it off.

1. 1Step 1: Rinse the dried black beans in a colander. Add them to a large pot with 6 cups of cold water, garlic cloves, and olive oil. Bring to a boil over medium-high heat. Cook for 1:30-45 minutes until the beans can be mashed between your fingers but are not too soft.
2. 2Step 2: Once the beans are cooked, strain them, setting aside 2 cups of the cooking liquid for the rice.
3. 3Step 3: In a mortar and pestle, grind the peppercorns, allspice, and cloves. Set aside.
4. 4Step 4: In a hot caldero, add the vegetable oil and heat over medium-high. Once hot, add the Sofrito, stir, and let it cook for 2-3 minutes.
5. 5Step 5: Add the strained black beans. Using a spoon or other utensil, crush the garlic cloves from cooking the beans. Cover the pot and let cook for about 3 minutes.
6. 6Step 6: Add the dried shrimp, ground spices, Sazón, Adobo, chicken bouillon, coconut milk, and the reserved bean liquid. Add the bay leaves, parsley, thyme, bell pepper, and habanero. Cover and bring to a boil.
7. 7Step 7: Once boiling, stir and taste for seasonings, adjusting if needed.
8. 8Step 8: Rinse the jasmine rice twice, then add it to the caldero along with the butter. Stir, lower the heat to medium, and cook until the liquid is reduced, stirring occasionally.
9. 9Step 9: Once the liquid has reduced, stir the rice, lower the heat to low, and cook for an additional 15-20 minutes.
10. 10Step 10: Turn off the heat, give it a stir, and enjoy!