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Haitian rice and beans with pikliz by Chef Julia Dunaway
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
Cook Time 35 minutes
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.