RICE AND BEANS (RIZ ET POIS)

Rice and Beans (Riz et Pois) image

Provided by Molly O'Neill

Time 2h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound dried red beans
8 whole cloves
1 clove garlic, peeled and chopped
Leaves from 1 sprig parsley, chopped
1 scallion, chopped
1 tablespoon vegetable oil
1 14-ounce can coconut milk
1 1/2 teaspoons finely chopped, peeled Spanish onion
1 teaspoon Goya-brand adobo seasoning
2 tablespoons Picalese (see recipe)
1/4 green bell pepper, thinly sliced
2 cups long-grain rice, rinsed
Kosher salt and freshly ground pepper

Steps:

Place the beans and cloves in a medium pot and cover with water by 2 inches. Bring to a boil, lower the heat and simmer until very tender, about 1 hour. Drain the beans, reserving the liquid. Add enough water to the liquid to equal 4 cups total.
Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
Heat the oil over high heat in a large kettle with a tight-fitting lid. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes. Stir in the Picalese and bell pepper and bring to a boil. Stir in the rice and cook, covered, until tender, about 25 minutes more. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 5 grams, Carbohydrate 113 grams, Fat 26 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 620 milligrams, Sugar 2 grams, TransFat 0 grams