Riz Collé (Haitian Red Beans and Rice)
Riz Collé (Haitian Red Beans and Rice)
Ingredients
- 1 cup dried red kidney beans, soaked overnight
- 4 cups water, plus more for boiling beans
- 1 tablespoon vegetable oil
- 1/2 onion, small, chopped
- 2 tablespoons garlic, minced
- 1 Scotch Bonnet pepper, whole, pricked
- 3 tablespoons epis, (Haitian seasoning blend)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 sprigs fresh thyme
- 3 whole cloves
- 2 cups long grain rice, rinsed
- 1 tablespoon butter, optional
Instructions
- 1
Place the 1 cup of dried red kidney beans in a large bowl and cover with several inches of cold water. Let them soak overnight (at least 8 hours).
⏱️ 480 min
- 2
Drain the soaked red kidney beans and transfer them to a medium pot. Add enough fresh water to cover the beans by about 2 inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 30-40 minutes. Drain the beans, reserving about 1 cup of the cooking liquid.
⏱️ 40 min
- 3
While the beans are cooking, prepare your aromatics: chop the 1/2 small onion and mince the 2 tablespoons of garlic. Prick the whole Scotch Bonnet pepper a few times with a fork or knife tip.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add the minced garlic and the pricked Scotch Bonnet pepper to the pot. Sauté for another 1 minute, being careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the 3 tablespoons of epis (Haitian seasoning blend) and cook for 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 7
Add the cooked red kidney beans to the pot. Pour in the reserved bean cooking liquid and enough additional water to reach a total of 4 cups of liquid. Stir well.
⏱️ 2 min
- 8
Season the liquid with 1 teaspoon of salt (or to taste) and 1/2 teaspoon of black pepper (or to taste). Add the 2 sprigs of fresh thyme and the 3 whole cloves. Bring the mixture to a rolling boil.
⏱️ 5 min
- 9
Once the liquid is boiling, add the 2 cups of rinsed long grain rice to the pot. Stir gently to combine the rice with the bean mixture, ensuring the rice is evenly distributed.
⏱️ 1 min
- 10
Reduce the heat to low, cover the pot tightly with a lid, and allow the rice to cook undisturbed for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 25 min
- 11
Remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
⏱️ 5 min
- 12
Carefully remove the Scotch Bonnet pepper, thyme sprigs, and whole cloves. If desired, stir in the 1 tablespoon of butter for added richness. Fluff the cooked rice with a fork before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Riz Collé (Haitian Red Beans and Rice)
- 1 cup dried red kidney beans, soaked overnight
- 4 cups water, plus more for boiling beans
- 1 tablespoon vegetable oil
- 1/2 onion, small, chopped
- 2 tablespoons garlic, minced
- 1 Scotch Bonnet pepper, whole, pricked
- 3 tablespoons epis, (Haitian seasoning blend)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 sprigs fresh thyme
- 3 whole cloves
- 2 cups long grain rice, rinsed
- 1 tablespoon butter, optional
Instructions
- 1
Place the 1 cup of dried red kidney beans in a large bowl and cover with several inches of cold water. Let them soak overnight (at least 8 hours).
⏱️ 480 min - 2
Drain the soaked red kidney beans and transfer them to a medium pot. Add enough fresh water to cover the beans by about 2 inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 30-40 minutes. Drain the beans, reserving about 1 cup of the cooking liquid.
⏱️ 40 min - 3
While the beans are cooking, prepare your aromatics: chop the 1/2 small onion and mince the 2 tablespoons of garlic. Prick the whole Scotch Bonnet pepper a few times with a fork or knife tip.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 5
Add the minced garlic and the pricked Scotch Bonnet pepper to the pot. Sauté for another 1 minute, being careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the 3 tablespoons of epis (Haitian seasoning blend) and cook for 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 7
Add the cooked red kidney beans to the pot. Pour in the reserved bean cooking liquid and enough additional water to reach a total of 4 cups of liquid. Stir well.
⏱️ 2 min - 8
Season the liquid with 1 teaspoon of salt (or to taste) and 1/2 teaspoon of black pepper (or to taste). Add the 2 sprigs of fresh thyme and the 3 whole cloves. Bring the mixture to a rolling boil.
⏱️ 5 min - 9
Once the liquid is boiling, add the 2 cups of rinsed long grain rice to the pot. Stir gently to combine the rice with the bean mixture, ensuring the rice is evenly distributed.
⏱️ 1 min - 10
Reduce the heat to low, cover the pot tightly with a lid, and allow the rice to cook undisturbed for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 25 min - 11
Remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
⏱️ 5 min - 12
Carefully remove the Scotch Bonnet pepper, thyme sprigs, and whole cloves. If desired, stir in the 1 tablespoon of butter for added richness. Fluff the cooked rice with a fork before serving hot.
⏱️ 3 min