Riz National
Riz National
Ingredients
- 1 cup red beans
- 3 cups water
- 2 tablespoons avocado oil, or olive oil
- 1/2 cup sweet onions, sliced
- 2 tablespoons épis
- 1 cup riz shella, washed
- 1 teaspoon clove powder
- 2 teaspoons Tabasco
- 2 teaspoons salt
Instructions
- 1
In a medium pot, combine the red beans with 3 cups of water. Bring to a boil, then reduce heat and simmer until the beans are soft and can be easily pressed to slip out of their shells, about 30-40 minutes.
⏱️ 40 min
- 2
Carefully strain the cooked beans, reserving 2 cups of the bean cooking liquid. Set both aside.
⏱️ 5 min
- 3
In a large pot, heat the avocado oil over medium heat. Add the strained red beans and sauté for 2-3 minutes.
⏱️ 3 min
- 4
Add the sliced sweet onions to the pot and continue to sauté for another 2-3 minutes until slightly softened.
⏱️ 3 min
- 5
Stir in 1 tablespoon of épis.
⏱️ 1 min
- 6
Pour in the 2 cups of reserved bean cooking liquid. Bring to a gentle simmer.
⏱️ 2 min
- 7
Add the washed riz shella, the remaining 1 tablespoon of épis, clove powder, Tabasco, and salt to the pot. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Cover the pot tightly and reduce the heat to low. Cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min
- 9
Fluff the Riz National with a fork before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Riz National
- 1 cup red beans
- 3 cups water
- 2 tablespoons avocado oil, or olive oil
- 1/2 cup sweet onions, sliced
- 2 tablespoons épis
- 1 cup riz shella, washed
- 1 teaspoon clove powder
- 2 teaspoons Tabasco
- 2 teaspoons salt
Instructions
- 1
In a medium pot, combine the red beans with 3 cups of water. Bring to a boil, then reduce heat and simmer until the beans are soft and can be easily pressed to slip out of their shells, about 30-40 minutes.
⏱️ 40 min - 2
Carefully strain the cooked beans, reserving 2 cups of the bean cooking liquid. Set both aside.
⏱️ 5 min - 3
In a large pot, heat the avocado oil over medium heat. Add the strained red beans and sauté for 2-3 minutes.
⏱️ 3 min - 4
Add the sliced sweet onions to the pot and continue to sauté for another 2-3 minutes until slightly softened.
⏱️ 3 min - 5
Stir in 1 tablespoon of épis.
⏱️ 1 min - 6
Pour in the 2 cups of reserved bean cooking liquid. Bring to a gentle simmer.
⏱️ 2 min - 7
Add the washed riz shella, the remaining 1 tablespoon of épis, clove powder, Tabasco, and salt to the pot. Stir well to combine all ingredients.
⏱️ 2 min - 8
Cover the pot tightly and reduce the heat to low. Cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min - 9
Fluff the Riz National with a fork before serving.
⏱️ 1 min