Diri ak pwa
Haitian rice simmered in its own red bean broth, scented with thyme, clove and a whole scotch bonnet chilli.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 4
- Difficulty
- Medium
Method
- Drain the beans, cover with 1.2 litres cold water and simmer covered for 45 minutes, until tender. Keep the beans and their cooking liquid separately.
- Heat the oil in a casserole and soften the onion for 5 minutes, then add the garlic, thyme and cloves.
- Add the drained beans and crush a small ladleful against the side of the pot to thicken the broth.
- Pour in 600 ml of the bean cooking liquid, the coconut milk if using, the salt and pepper. Bring to a gentle simmer.
- Stir in the rice and float the whole chilli on top. The liquid should sit about a centimetre above the rice.
- Cook uncovered until the liquid drops to the level of the rice, then cover and turn the heat to its lowest for 20 minutes.
- Lift out the chilli and thyme, rest off the heat for 5 minutes, then fluff with a fork and serve.
The scotch bonnet stays whole throughout: it releases its fruity perfume without the burn. If it bursts the dish gets considerably fiercer, so move it gently.
