Haitian Rice and Red Beans

Marsha Gardner


Red beans and rice, made popular in Cajun/Creole cooking probably came in part from Haiti. This is the most favorite rice dish in Haiti.


★★★★★ 2 votes



  • 2 c
    long grain rice, uncooked
  • 1/2 c
    dried kidney beans
  • 3 c
    water the kidney beans cooked in
  • 1/4 lb
    salt pork or bacon
  • 2
    chicken bouillon cubes
  • 1/2 tsp
    kosher salt or to taste
  • 6-8
    whole cloves
  • 1/4 tsp
    freshly ground black pepper
  • 1/2 c
    onion, finely diced
  • 1/4 c
    canola oil
  • 1
    whole habanero or scotch bonnet pepper (optional)
  • 3 clove
    garlic, peeled and crushed
  • 1 Tbsp
    butter, unsalted

How to Make Haitian Rice and Red Beans


  1. Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not over cook.
  2. Strain beans and put bean water aside.

    Saute` salt pork or bacon, spices, and beans in oil, until beans are crispy. Add salt, cloves, and black pepper. Add 3 cups of bean water and heat to boiling. Add rice, bouillion cubes, and hot pepper to boiling liquid.
  3. Once water has evaporated, remove whole pepper and mix in 1 tablespoon of butter. Cover pot tightly and continue cooking on low heat ( approx. 20 minutes) until done.

Printable Recipe Card

About Haitian Rice and Red Beans

Course/Dish: Rice Sides

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