Here’s a delicious recipe for Diri Kole or Haitian Rice and Beans, flavored with spices and Lakay Tomato Paste.
HAITIAN RICE & BEANS INGREDIENTS
- 2 cups Lakay Red Beans, cooked
- 3 cups Lakay Parboiled Basmati Rice, rinsed
- ¼ cup Lakay Tomato Paste
- 2 cups Top Top Coconut Milk
- ½ Red Bell Pepper
- ½ cup Chef Thia’s Spice or Haitian Epis*
*(Your own blend of parsley, thyme, garlic, onions, bell peppers and scallions with oil)
- 2 stalks Scallion
- 4 tbsp Canola Oil
- 1 stalk Parsley
- 2 stalks Thyme
- 1 tbsp Salt
- ½ tbsp Black Pepper
- 1 whole Scotch Bonnet Pepper
- Boil Lakay Red Beans in 6 cups water for 20 minutes or until tender
- Drain the beans reserving 4 cups of the bean water
- Over high heat, heat canola oil in a dutch pot, then add bell peppers and scallion, stirring for about a minute to release flavors. Stir in epis and Lakay Tomato Paste, then add cooked Lakay Red Beans and stir to coat the beans with the seasonings
- Stir in seasoning blend, then add bean water and Lakay Top Top Coconut Milk, and stir to combine.
- Wrap the parsley around the thyme to create a “bouquet garni” and add to the mixture along with a whole scotch bonnet pepper.
- When the mixture begins to boil, add the Lakay Parboiled Basmati Rice and stir continuously, scraping the sides of the pot to make sure the rice doesn’t stick and being very careful not to burst the pepper. Once the liquid is fully absorbed, cover the pot and lower the heat to simmer.
- Let simmer for 15 to 20 minutes, then serve hot Haitian rice and beans with Chef Thia’s creole turkey recipe or your favorite protein.