Red Beans And Rice Haitian Recipe
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Once the beans are soft remove from heat cool a bit and strain.
Red beans and rice haitian recipe. Put rice in dutch oven and stir until well coated with oil. Heat oil and seasoning paste in a dutch oven over medium heat. Heat the oil in a large saucepan over medium heat.
Once water boils put beans cover and bring to boil for 45 60 minutes. Step 2 once cooked strain the water into a seperate container for later use. In a mortar pound together to form a paste the salt parsley scallions garlic and rosemary.
Add salt cloves and black pepper. Place sprigs of parsley and thyme and scotch bonnet pepper on top and bring to a boil. Add reserved liquid and bring to a boil stirring.
Spread the beans and rice out on large sheet trays to cool. In a large pot add the water beans salt 1 tbs olive oil and allow the beans to cook for about 1 hour on medium high heat or until beans are soft. Stir well then taste for seasoning.
Add 3 cups of bean water and heat to boiling. Add the peppers habanero leeks garlic and shallot and cook until softened about 3 minutes. Do not add salt or the beans will never get tender.
Make sure you have at least 2 3 inches of water above the beans where you think the beans will reach in the pot. Add rice bouillion cubes and hot pepper to boiling liquid. Measure reserved liquid and add water to equal 5 cups.
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