06/07/2026
Rice and beans - PART 1 of 3🌱🍃
Recipe
1 1/2 cups of basmati rice
3/4 cup of black beans
3 TBSPS of olive oil or oil of your choice
2.5 cups of beans stock
2 scallions
4 garlic cloves
A slice of yellow onion (optional)
1/8th teaspoon of ground cloves or one pinch
Notes:
(1) Never use canned beans to cook rice and beans. The fresh stock is what will stain the rice.
(2) I am clove-phobic. I don’t use whole cloves in my cooking, but Haitians do. If you are adventurous, use 3 whole cloves directly in the rice instead of ground!
(3)Make time your best friend. Give your oil time to infuse with the scallion and garlic paste. It will take 5-7 minutes on low to medium for the scallion and garlic paste to become golden.
(4) When you add your beans to the oil and the salt, let the beans sizzle for 5 minutes to absorb the salt and all the delicious flavors in the oil.
(5) When the liquid evaporates or reach the top of the rice, drizzle a tablespoon of olive oil all over it and put a lid on the pot for 20 minutes and turn the heat to low.
(6) Fluff your rice with a fork and enjoy as is with avocado or your favorite sauce!
YUM🌱🍃🌱🍃🌱🍃
