Rice & Beans (Haitian Style) Recipe

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Most Helpful Positive Review

Feb 27, 2007

This is so good! I don't usually like Red Beans & Rice but I really like this. My local Walmart didn't have the scotch bonnet, he said to substitute a habanero, but I settled for a jalapeno, sliced & seeded and thrown in the pot. It is the perfect heat for us. I did soak my beans first (habit). This recipe was nice because I actually cooked the beans yesterday, put in fridge & finished tonight. Husband thought it was too "clovey" so I will use less next time.

—SD

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Most Helpful Critical Review

Feb 02, 2006

This dish is way too hot! I've never used a scotch bonnet chile pepper before so didn't know what to expect. Don't know if we'll be able to eat it b/c of the spices...it smells good though!

—Ann

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80 Ratings

Mar 05, 2006

Used a 15 oz can of drained & rinsed kidney beans and reduced the amount of water to 1 1/2 cups and it was perfect! Used an African adobo spice mix which contains a bit more heat. Served with a roasted beer can jerk chicken.

—Cid

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Dec 28, 2003

this taste just like my mother's recipe! i never got it from her since she cooks from memory like most great mother chefs do!! the scotch bonnet pepper gave it the zip i needed and this recipe is adaptable to any beans. when i make it with black beans i use celery instead of shallots and it comes out great. thank you for this recipe. it will be a main staple in my home

—TCASI10085

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Mar 26, 2006

YUMMY! This surprised my Haitian parents and grandma. I made it to these specs just for fun - made me nervous at first because I'm used to making it a bit differently. It was DELICIOUS, TASTY, VERY EASY... Dad went back for more!

—PRETTYBE

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Aug 16, 2005

I'm not a big fan of Red Beans and Rice but this is something special. The cloves give it that extra flavor which made the house smell incrediable. My husband came home and that was the first thing he said, "what smells so good"? I didn't have the chili pepper so I used red pepper flakes just to give it a little heat. I also didn't have any parsley so I used dried and left it in. This recipe is something different then your plan old red beans and rice dish.

—mikki

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Jul 25, 2006

We really enjoyed this. I've never made rice and beans from scratch, so I followed the recipe exactly, except I used quinoa instead of rice (which required a little tweaking of the water/grain measurements). It was so easy! After it was finished, I added another tsp of adobo and chopped up half of the hot pepper for some extra heat. The flavor was so unique--the clove taste really came through. This dish is even good cold.

—KymInNM

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Mar 22, 2011

It is similar to what my family has prepared for years so I give it a 4 because I think these seasonings will make it taste similar. Any red bean can be used (pinto, kidney, red), but the for the best red color in the rice I use red beans which are most similar to what we use at home. Also in order to get the red color of in the rice you have to start with dry beans instead of canned and cook the rice in the bean water.

—misshaiti

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Nutrition

Calories
341 kcal
17%

Carbohydrates
52.2 g
17%

Cholesterol
0 mg
0%

Fat
9.9 g
15%

Fiber
6.9 g
27%

Protein
11.7 g
23%

Sodium
975 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rice & Beans (Haitian Style)

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 341
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 975mg 39 %
** Potassium 664mg 19 %
Total Carbohydrates 52.2g 17 %
Dietary Fiber 6.9g 27 %
Protein 11.7g 23 %
** Sugars 1.2g
** Vitamin A 26 %
** Vitamin C 37 %
** Calcium 9 %
** Iron 49 %
** Thiamin 40 %
** Niacin 36 %
** Vitamin B6 19 %
** Magnesium 26 %
** Folate 126 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.