Haitian Rice and Beans with Pikliz

I have been cooking my way through Haitian food, and this is the dish that stopped me in my tracks. Rice and beans sounds humble, and it is — but the cashew cream stirred through it and the whole Scotch bonnet sitting on top turn it into something I have made three times since.

The pepper is the part people get nervous about. Leave it whole. A whole Scotch bonnet perfumes the whole pot with that fruity heat without making it spicy. If it splits open while cooking, you will know about it.

Watch me make it

Start the pikliz first

Pikliz is the pickled cabbage slaw that goes alongside, and it needs at least two days in the jar before it is worth eating. Make it on a Sunday and the rice and beans on a Tuesday. It keeps for three months in the refrigerator, so I always make a big jar.

Notes before you start

• Rinse the rice until the water runs clear or the pot turns gluey.
• Save the liquid from cooking your beans — it goes into the pot and does a lot of the flavour work.
• Once it is covered and simmering, leave the lid alone. The fifteen minutes off the heat at the end is what finishes the rice.

Chef Julia Dunaway

Haitian Rice and Beans with Pikliz

A one-pot Haitian rice and beans built on cashew cream and a whole Scotch bonnet, served with a sharp pickled cabbage slaw. Oil free and low sodium.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 6 generous servings

Course: Main Course

Cuisine: Haitian

Ingredients Equipment Method Video Notes

Ingredients

  

Rice and beans

• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 4 minced garlic cloves
• 3 cup s cooked red or black beans
• 1 1/2 cups long grain rice (basmati, jasmine or Carolina Gold), rinsed
• 1/2 tablespoon Jacmel Haitian seasoning blend
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 whole Scotch Bonnet or Habanero pepper
• 1 cup bean cooking liquid
• 1 1/4 cups vegetable broth
• 3/4 cup cashew cream, diluted
• 2 tablespoon s fresh herbs (oregano, parsley, thyme)

Pikliz

• 2 cup s shredded green cabbage
• 1 julienned carrot
• 1/2 red bell pepper, sliced
• 2 scallions
• 1 cup sliced onions
• 3 minced garlic cloves
• 6 Scotch Bonnet or Habanero peppers, thinly sliced
• 1/2 teaspoon salt
• 12 whole black peppercorns
• 2 cup s white vinegar
• 2 limes, juiced
• 4 whole cloves

Equipment

• Deep skillet with a lid
• Glass jars for the pikliz

Method

 

Rice and beans

1. Heat a deep skillet over medium-high heat. Saute the onions, garlic and peppers until lightly browned.
2. Add the vegetable broth, reduce the heat, cover and cook for 5 minutes.
3. Add the beans and rice, then pour in all the liquids and spices. Add the whole pepper on top — do not cut it.
4. Bring to a boil, reduce to a simmer and cook for 15 minutes.
5. Turn off the heat and leave covered for 15 minutes more.
6. Remove the whole pepper and serve.

Pikliz

1. Mix all the vegetables together in a large bowl.
2. Pack into jars and cover completely with the vinegar and lime juice.
3. Marinate for a minimum of 2 days before eating. Keeps in the refrigerator up to 3 months as long as everything stays submerged.

Video

Notes

Leave the Scotch bonnet whole. It perfumes the pot without making it hot — if it bursts, it will be very hot indeed. Make the pikliz at least two days ahead.

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