This wonderfully fragrant, spicy dish of rice and beans is my idea of true comfort food.
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This exceptional bean and rice dish, known in Haitian Creole as diri kole ak pwa, is infused with Scotch bonnet and requires just one pot. It also happens to be the beloved national dish of Haiti, and for good reason. There’s a chance I’m preaching to the choir here, but Caribbean food, with all its complex history and flavor, deserves its flowers. Thanks to my upbringing in Miami, I was lucky enough to be exposed to so many facets of Caribbean culture, food included, and I developed a deeply embedded appreciation for the spectrum of cuisines early on.
I’ve lived in Texas on and off for the past fifteen years, and wherever I go, my antennae always seem to be seeking out decent Caribbean food. (Full disclosure: as far as Texas is concerned, unless you’re in Houston, good luck!) Fortunately, with a recipe like this one, you’ll be able to bring it to life right in your home kitchen.
The cuisine of Haiti, in particular, is among the culinary traditions that I feel too often gets left out of the conversation, even when other adjacent cuisines are getting airtime. But please trust and believe one thing—the foodways of that small island nation are absolutely something to talk about, and so we must!
About the Scotch bonnet pepper
The Scotch bonnet pepper is ubiquitous in Haitian cuisine, known not just for its heat but for its distinct and slightly fruity flavor. It appears in countless recipes—from soups and stews to rice and beans—and is a key ingredient in pikliz, an irresistibly spicy slaw made with cabbage, peppers, carrots, and vinegar that’s served alongside many meals, including rice and bean dishes like this one. Pikliz brings acidity and texture, and the Scotch bonnet gives it a gorgeous heat. Botanically, Scotch bonnets are part of the Capsicum chinense species, which also includes the habanero pepper, though Scotch bonnets tend to have a rounder, squatter shape and an ever so slightly sweeter profile. They thrive in warm climates and take about three to four months to reach maturity, typically turning from green to bright red, orange, or yellow when fully ripe.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water to your rice and beans before warming in a skillet or microwave to help rehydrate them. This dish also freezes well. It’s helpful to portion it into freezer-safe containers before storing in your freezer, where it should keep for up to 2 months. Let it thaw in the fridge overnight prior to reheating.
Serving suggestions
The best way to enjoy this meal is to share it with your favorite people, and to serve it alongside various accoutrements, such as Haitian pikliz. However, if that isn’t an option, give these addictive Pickled Peppers and Pickled Red Onion a whirl. They would pair quite well with this dish. Depending on whether you want to add a meat component or keep it vegetarian, you can either cook up this Grilled Chicken Breast recipe or include these tasty, easy-to-make Air-Fryer Plantains.
Haitian Rice And Beans
Ingredients
- 1 cup dried red kidney beans
- 6 cups water for cooking beans
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 4 garlic cloves minced
- 1 tablespoon tomato paste optional, for color
- Salt to taste
- 1/4 teaspoon black pepper
- 2 cups rinsed long-grain white rice
- 1 whole Scotch bonnet pepper do not cut; remove before serving
- Fresh parsley chopped (for optional garnish)
Instructions
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Rinse the kidney beans well. Soak them in water for at least 1 hour to ease digestion. Drain and rinse again.
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Place the soaked beans in a large pot with 6 cups of water and the sprig of fresh thyme. Bring to a boil, reduce heat, and simmer for about 45 minutes until the beans are tender but still hold their shape. Reserve about 3 cups of the bean liquid and then drain the beans.
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In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, and sauté for 2 to 3 minutes until softened.
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Add the cooked beans (with a little reserved liquid) to the pot along with the tomato paste (if using), salt, and black pepper. Stir in the rinsed rice, the remaining reserved bean liquid (add a little water if needed), and the whole Scotch bonnet pepper.
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Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed. Remove the Scotch bonnet pepper before serving.
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Gently fluff the rice and beans with a fork and serve hot. Garnish with parsley if desired.
Nutrition
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