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
chicken bouillon cubes
1/2 tsp
kosher salt or to taste
whole cloves
1/4 tsp
freshly ground black pepper
1/2 c
onion, finely diced
1/4 c
canola oil
whole habanero or scotch bonnet pepper (optional)
3 clove
garlic, peeled and crushed
1 Tbsp
butter, unsalted


1Bring dried beans to boil in 8 cups of water. Cook until tender, but shape remains. Do not over cook.
2Strain 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.
3Once 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.

About this Recipe

Course/Dish: Rice Sides