Haitian Rice and Beans 2 Ways
December 2008-February 2009
There are several styles of Haitian rice and beans: Diri ak Djon-djon, which is native to northern Haiti, and where the small, black djon-djon mushrooms are grown. The stem is inedible but the mushroom gives the dish a distinctive aroma, flavour and blackish colour.
There is the Diri ak Pwa (black beans and rice); Diri Kole ak Pwa Wouj (red beans and rice); and Diri Blan sos Pwa Noir (white rice with pureed black bean sauce.
Diri ak Djon-djon
- 2 cups djon-djon mushrooms (or regular dried mushrooms)
- 2 tablespoons vegetable oil
- 3 cloves garlic, crushed, minced
- 1 small onion, chopped
- 1 shallot, sliced
- 2 cups long-grain rice, washed
- 2 teaspoons salt
- 4 cloves
- 12-ounce can green peas or lima beans
- 2 sprigs of thyme
- 1 whole green Scotch bonnet pepper
- In small saucepan, soak mushrooms in 4 cups water for 10 minutes. Boil mushrooms on low heat for 10 minutes. Strain mushrooms through a fine sieve, reserving the liquid.
- Add oil to a Dutch pot on medium heat. Stir in garlic, onion, and shallot for 2 minutes. Add rice and stir for 3 minutes.
- Add water reserved from the mushroom, salt, cloves and lima beans or green peas. Bring to a boil until water evaporates.
- Lower heat, stir rice, place Scotch bonnet pepper and thyme on top. Cover and cook for 20 more minutes - until rice grains soften.
- Remove pepper and thyme. Stir before serving.
Variation: Add shrimp, crab or lobster for a boost.
Diri ak Pwa
- 1/4 cup olive oil
- 1 small, onion, minced
- 1 bell pepper, minced
- 3 cloves garlic, minced
- 1/2 cup tomato sauce
- 2 cups cooked black beans
- 1 sprig thyme, chopped
- 2 teaspoons oregano, dried
- 1 bay leaf
- 1 cup rice
- 1 3/4 cups water or stock
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Heat oil over medium flame in a large pot. Add onions, pepper and sauté until onion is translucent.
- Add the garlic and sauté for another minute or two.
- Add tomato sauce, beans and herbs and simmer 5-10 minutes.
- Add rice, water and vinegar. Season well with salt and pepper.
- Bring to a boil, reduce heat to low, cover tightly and simmer for 15-18 minutes. Remove from heat and let stand, covered 5-10 minutes. Stir lightly and serve.
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