Diri Kole ak Pwa Rouj

Ingredients

• 1 cup dried red kidney beans, soaked, or 2 cans drained
• 2 cups long-grain rice, rinsed
• 2 tbsp neutral oil
• 2 tbsp Haitian epis or a blend of scallion, parsley, garlic and bell pepper
• 2 sprigs thyme
• 3 whole cloves
• 1 whole Scotch bonnet chile
• 1 cup unsweetened coconut milk, optional
• 3 cups reserved bean broth plus water as needed
• 1 tbsp butter
• Kosher salt

Method

1. 1. If using dried beans, simmer until tender and reserve the cooking liquid. If using canned beans, use water or unsalted stock for the liquid.
2. 2. Cook epis in oil for 2–3 minutes. Add beans, thyme and cloves and stir gently.
3. 3. Add coconut milk if using plus enough bean broth/water to total about 4 cups liquid. Bring to a strong simmer and season well.
4. 4. Add rinsed rice and the whole Scotch bonnet. Cook uncovered until liquid drops to the level of the rice, then cover and reduce heat to very low.
5. 5. Steam 20–25 minutes. Remove chile, thyme stems and cloves, fluff in butter and rest 10 minutes before serving.