Riz et Pois I

Riz et Pois I Recipe - Vegetarian Haitian Dish

Region / culture: Haiti | Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 6 |

Vegetarian diet

Introduction

Riz et Pois I is a traditional Haitian dish that combines rice and red kidney beans in a flavorful and satisfying meal. This recipe is a staple in Haitian cuisine and is enjoyed by many for its simplicity and delicious taste.

History

Riz et Pois I has been a popular dish in Haiti for generations. It is a simple and affordable meal that is often served as a main course for lunch or dinner. The combination of rice and beans provides a good source of protein and carbohydrates, making it a filling and nutritious meal for the whole family.

Ingredients

1 cup of dried red kidney beans
3 tbsp of lard or margarine
1.5 tsp of salt
6 to 8 cups of water
freshly ground black pepper
2 cups of uncooked long-grain white rice

How to prepare

In a large sieve or colander, wash the beans under running water until the draining water runs clear.
Transfer them to a heavy 3-4 qt (3.78 liter) saucepan, add 0.5 tsp of salt and ground pepper, and pour in 6 cups of water.
Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for about 1.5 hours, or until the beans are tender but still intact.
Drain in a sieve, reserving the liquid.
Melt 2 tbsp of margarine or lard in a heavy skillet.
Drop in the beans and stir until the beans are heated through.
Watch carefully for any sign of burning.
Put the beans aside.
Measure the cooking liquid and add enough water to make 4 cups.
In a heavy 2.5-3 qt (2.84 liter) saucepan, melt 1 tbsp of lard over moderate heat.
When it is very hot but not smoking, add the rice and stir for 1 or 2 minutes, until the grains turn somewhat milky and opaque.
Stir in the 4 cups of reserved liquid and water, the remaining tsp of salt and ground pepper to taste, and bring to a hard boil.
Reduce the heat, add the cooked beans, cover tightly, and reduce the heat to the lowest possible point.
Simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
Taste for seasonings and set aside off the heat, partially covered to keep the rice warm.
Fluff the rice and beans with a fork and serve hot.

Variations

Add diced tomatoes, bell peppers, and onions for a flavorful twist on this classic dish.
Substitute black beans or pinto beans for the red kidney beans for a different flavor profile.
Stir in some coconut milk for a creamy and tropical twist on this traditional recipe.

Cooking Tips & Tricks

Be sure to wash the beans thoroughly before cooking to remove any dirt or debris.

- Cooking the beans until they are tender but still intact is key to achieving the perfect texture in this dish.

- Stirring the rice in hot margarine or lard before adding the liquid helps to coat the grains and enhance the flavor of the dish.

Serving Suggestions

Riz et Pois I can be served as a main course with a side of fried plantains or avocado slices. It can also be enjoyed with a side salad or steamed vegetables for a complete and balanced meal.

Cooking Techniques

Be sure to simmer the beans until they are tender but still intact to achieve the perfect texture in this dish.

- Stirring the rice in hot margarine or lard before adding the liquid helps to enhance the flavor and coat the grains evenly.

Ingredient Substitutions

You can use butter or vegetable oil instead of margarine for a different flavor profile.

- Brown rice or jasmine rice can be used in place of long-white rice for a nutty or fragrant twist on this dish.

Make Ahead Tips

Riz et Pois I can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Riz et Pois I in a large serving bowl and garnish with fresh parsley or cilantro for a pop of color. You can also sprinkle with a dash of paprika or cayenne pepper for a spicy kick.

Pairing Recommendations

This dish pairs well with grilled chicken, fish, or shrimp for a complete and satisfying meal. It also goes well with a side of fried plantains or a fresh green salad.

Storage and Reheating Instructions

Store any leftovers of Riz et Pois I in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Riz et Pois I contains approximately 300 calories. This dish is a satisfying and filling meal that provides a good source of energy for the body.

Carbohydrates

One serving of Riz et Pois I contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

Each serving of Riz et Pois I contains approximately 8 grams of fat. Fats are an essential nutrient that provides energy, helps with the absorption of vitamins, and supports overall health.

Proteins

Riz et Pois I is a good source of protein, with each serving containing approximately 10 grams. Protein is important for building and repairing tissues in the body and is essential for overall health and well-being.

Vitamins and minerals

This dish is rich in vitamins and minerals, including iron, magnesium, and vitamin B6. These nutrients are important for various bodily functions, such as energy production, immune system support, and muscle function.

Alergens

This recipe contains no common allergens, making it a safe and delicious option for those with food sensitivities or allergies.

Summary

Riz et Pois I is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals and is a satisfying meal that is perfect for lunch or dinner.

Summary

Riz et Pois I is a classic Haitian dish that combines rice and red kidney beans in a flavorful and satisfying meal. This recipe is easy to make and is perfect for a nutritious and delicious lunch or dinner option. Enjoy this traditional dish with your family and friends for a taste of Haitian cuisine.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Riz et Pois. It was during my travels through the Caribbean, where I had the pleasure of staying with a lovely family in Haiti. The matriarch of the family, Madame Lacroix, was a master in the kitchen and graciously shared her secrets with me.

It was a hot and humid day, and I had spent the morning exploring the bustling markets of Port-au-Prince. Madame Lacroix invited me into her home, where the tantalizing aroma of spices and herbs filled the air. She welcomed me with a warm smile and a cool glass of freshly squeezed mango juice.

As we sat at her kitchen table, she began to prepare the dish. The ingredients were simple yet exotic - rice, pigeon peas, onions, garlic, thyme, and a blend of Caribbean spices. Madame Lacroix took her time, explaining each step of the cooking process with precision and care.

I watched in awe as she expertly sautéed the onions and garlic, creating a rich and flavorful base for the dish. She then added the pigeon peas, allowing them to simmer and soak up the aromatic spices. The kitchen was filled with the mouthwatering scent of cumin, coriander, and a hint of fiery scotch bonnet pepper.

Next, Madame Lacroix added the rice, stirring it gently to ensure that each grain was coated in the fragrant mixture. She poured in a generous amount of coconut milk, infusing the dish with a creamy and slightly sweet flavor. The rice simmered and steamed, absorbing all of the delicious flavors of the Caribbean.

As we sat down to eat, I took my first bite of Riz et Pois. The flavors exploded on my taste buds - the nutty rice, the tender pigeon peas, the subtle heat of the spices. It was a culinary revelation, a perfect balance of savory and sweet, spicy and comforting.

I asked Madame Lacroix how she had learned to make such a delicious dish. She told me that the recipe had been passed down through generations of her family, each cook adding their own unique touch. She had perfected it over the years, using only the freshest ingredients and cooking with love and dedication.

After my stay in Haiti, I returned home with a newfound appreciation for Caribbean cuisine. I shared the recipe for Riz et Pois with my own family, who fell in love with its exotic flavors and comforting warmth. It became a staple in our household, a dish that brought us together around the dinner table.

Over the years, I have continued to make Riz et Pois, each time adding my own twist to the traditional recipe. Sometimes I use black beans instead of pigeon peas, or I add a squeeze of lime for a burst of freshness. But no matter how I adapt it, the dish always brings back memories of that hot day in Haiti, of Madame Lacroix and her generous spirit.

As I sit here, writing down the recipe for Riz et Pois, I am filled with gratitude for the culinary journey that has brought me to this moment. Cooking has always been a source of joy and inspiration for me, a way to connect with my heritage and share the flavors of the world with those I love.

I hope that you will enjoy making this dish as much as I have, and that it will bring a taste of the Caribbean into your own home. Bon appétit!