Haitian Rice & Beans

Servings: 8-10

Ingredients:

2 quarts water

2 cups dried red beans, rinsed

1 can (13 3/4 ounces) beef broth

Water

1 tablespoon salt

8 parsley sprigs

3 scallions or green onions, chopped

3 garlic cloves

1/4 teaspoons dried rosemary

3 tablespoons peanut oil

2 cups rice

Cooking Instructions:

Bring water to boiling. Add red beans and cook covered for 1 1/2 hours. Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside. In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary. Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes. Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

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