rice and peas (riz et pois)
categories:  International | Rice | Vegetarian   

Prepared: 2004-03-28

served with griots

Ingredients:

• 1 cup dried red kidney beans
• 1 1/2 teaspoons salt, divided
• freshly ground black pepper to taste
• 6 to 8 cups water
• 2 tablespoons vegetable oil
• 2 to 3 cloves garlic, peeled, minced
• 1 green pepper, cored, chopped
• 2 green onions, chopped
• 1 to 2 tablespoons fresh chopped parsley
• 1/2 teaspoon black pepper
• salt to taste
• 1/2 teaspoon ground cloves
• 1 tablespoon butter
• 2 cups uncooked long-grain white rice

Preparation:

• In a large sieve or colander, wash the beans under running water until the draining water runs clear
• transfer them to a heavy 3- or 4-quart saucepan
• add 1/2 teaspoon of the salt and the ground black pepper
• pour in 6 cups of the water
• bring to a boil over high heat.
• reduce the heat to low and simmer, partially covered, 1 1/2 hours or until the beans are tender but intact.
• drain the beans and reserve the cooking liquid. In a large, heavy skillet, heat the vegetable oil.
• add the garlic, green pepper, green onion, parsley, pepper, salt and cloves.
• sauté about 5 minutes.
• add the beans and stir until heated through.
• watch carefully for any sign of burning.
• set aside.
• measure out the bean cooking liquid and add enough water to make 4 cups
• in a large saucepan, melt the butter over medium heat.
• when it is very hot, but not smoking, add the rice and stir 1-2 minutes, or until the grains turn somewhat milky and opaque
• stir in the 4 cups of reserved liquid and water, the remaining 1 teaspoon of salt and more ground black pepper to taste.
• bring to a hard boil.
• reduce the heat, add the cooked bean mixture, cover tightly and reduce the heat to the lowest possible setting.
• simmer 20 minutes, or until the rice is tender and has absorbed all the liquid
• taste for seasoning and adjust if necessary with salt and pepper.
• fluff the rice and beans with a fork and serve hot