Haitian rice and beans is particularly different and unique in style and flavor due to the spices and other ingredients, like the whole piment bouc (chili goat pepper), often seen in Haitian cuisine. This is what gives this dish its spicy taste. But for the sake of accessibility, Habanero pepper or Scotch Bonner Pepper will do just fine.It's worth making a big batch to eat leftovers for most of a week.
Place the kidney beans and optional kombu in a saucepan in 6 cups of water and bring to a boil. Cook until the beans are slightly hard (do not overcook). Strain the beans and reserve about 5 cups of the bean water (add water if there is not enough).
In the same saucepan, sauté the onion, shallot, green onion, and green pepper over medium heat until the onion becomes translucent, about 3 min, then garlic for 2 min. Add cooked beans and stir in the spices. Simmer for 5 minutes to combine the flavors. (Be careful not to mash the beans!)
Add 3 cups of reserved bean water, salt, pepper, cloves and whole hot pepper and stir. Add the rice and bring to a boil. When the water reaches the level of the rice, reduce to low-heat, place the parsley and thyme on top of the rice, cover and simmer for 18–20 minutes.
Remove the hot pepper, parsley and thyme and let stand, covered, for 5 min.
Fluff lightly with a fork and serve immediately.
Placed in an airtight container, this Haitian rice and beans will keep for up to 5-6 days in the refrigerator and 6 months in the freezer.
Haitian green seasoning Epis – swap the onion, green onion, scallion, garlic, and green pepper for this special seasoning or add it.
Tomatoes – some recipes include diced tomatoes while sautéing.
Vegetable broth – add 1 bouillon cube or 1 tablespoon powder for more taste. If possible, choose a broth that mimics the chicken or beef flavor.
Rice and Black Beans – replaces red beans with black beans.
Brown Rice and Beans – replace white rice with brown rice.
Coconut Rice and Beans – replaces 1 cup of water when cooking rice with coconut milk for an exotic flavor.