Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > The Caribbean Islands
  New Posts New Posts RSS Feed - Riz et Pois (Haiti)
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Riz et Pois (Haiti)

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9301
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Riz et Pois (Haiti)
    Posted: 29 January 2013 at 09:56
Riz et Pois
Red Beans and Rice
 
This recipe was chronicled in Time/Life's Foods of the World - The Cooking of the Caribbean Islands (1970) and comes from Haiti.
 
To serve 6:
 
1 cup dried red kidney beans
1.5 teaspoons salt
Freshly-ground black pepper
6 to 8 cups water
3 tablespoons lard
2 cups uncooked long-grain white rice
 
In a large sieve or colander, wash the beans under running water until the draining water runs clear. Transfer them to a heavy 3- to 4-quart saucepan, add 1/2 teaspoon of the salt and a few grindings of pepper, and pour in 6 cups of water. Bring to a boil over high heat; reduce the heat to low, and simmer, partially covered, for about 1.5 hours, or until the beans are tender but still intact. Drain in a sieve set over a deep bowl and put the beans aside. Measure the cooking liquid and add enough water to make 4 cups.
 
In a heavy 2.5- to 3-quart saucepan, melt 1 tablespoon of the lard over moderate heat. When it is very hot but not smoking, add the rice and stir for 1 or 2 minutes, until the grains turn somewhat milky and opaque.
 
Stir in the 4 cups of reserved liquid and water, the remaining teaspoon of salt, and a liberal grinding of pepper; cover tightly, and reduce heat to the lowest possible point. Simmer undisturbed for about 20 minutes, or until the rice is tender and has aborbed all of the liquid. Taste for seasining and set aside off the heat, partially covered to keep the rice warm.
 
Working quickly, melt the remaining 2 tablespoons of lard in a heavy 8- to 10-inch skillet. Drop in the beans and stir until they are heated through. Watch carefully for any signs of burning and regulate the heat accordingly.
 
Fluff the rice with a fork, mound it on a heated platter, and surround it or top it with the beans. Serve at once.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6287
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 January 2013 at 10:05

Tas,

 
When my parents had a winter condo on South Miami Beach, many many years ago; we used to go down to visit them ... ThereĀ“s a popular tiny Haitian Tavern on Washington Avenue and 5th Street called TIK TAK ... They prepare authentic Haitian cuisine at reasonable cost ... PACKED ... Exemplary ...
 
Thanks for posting ... Interesting ethnically ...
 
Margaux.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.109 seconds.