01 1 cup dried red kidney beans + 3 pieces kombu + 6 cups water
02 ½ cup onion + 1 shallot + 3 cloves garlic + ¼ green pepper
03 2 cups long-grain white rice
04 ½ teaspoon salt + ½ teaspoon black pepper + 3 whole cloves
05 1 habanero or Scotch Bonnet pepper
06 3 sprigs parsley & thyme each
Soak the beans overnight with salt and baking soda to soften the beans and make them more digestible. Then cook with kombu seaweed and seasonnings.
Drain the beans and reserve the bean water to give the reddish coloration to the rice.
Sauté until fragrant, always remembering to add garlic last.
Add the beans to make the flavor base even more fragrant.
Add the bean water, the rice and the spices and cook over high high.
When the water reaches the level of the rice, add the aromatics and cook for 18-20 miutes.
Fluff the rice lightly with a sspoon and serve.