Haitian Rice and Beans with Coconut Milk – Easy and Flavorful Recipe

Name: Haitian Rice and Red Beans / Diri Kole ak pwa wouj
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: 5-7
Cuisine: Haitian Cuisine
Ingredients: 10 oz dry red kidney beans; Water (for soaking and cooking beans); 2 tbsp olive oil; 1 tbsp epis (Haitian seasoning base); 3 cups basmati rice; Leftover water from boiled beans ("liquid gold"), enough to cover the rice by about ½ inch; ¼ cup coconut milk; Salt (to taste); Very Noicee seasoning (to taste); Bottom half of 1 green onion; 1 scotch bonnet pepper, pierced with 4 cloves

November 2, 2024 David Jean-Louis ( Chefchosen)

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Rice and beans are a staple in so many cultures, and in Haitian cuisine, this humble dish transforms into something extraordinary! Haitian Rice and Beans, or "Diri Kole ak Pwa," is one of those beloved comfort foods that everyone needs to try. This version is enriched with coconut milk, giving it a subtle creaminess that complements the savory spices and tender red beans. Whether you’re looking for a cozy side dish or a filling meal, this rice and beans recipe is an absolute must-have.

The "Liquid Gold" Secret

What makes this Haitian recipe extra special? The “liquid gold” bean water! After cooking the kidney beans, we save the flavorful broth for the rice, allowing it to soak up every bit of rich, earthy flavor. This liquid, along with the vibrant Haitian epis (a flavorful seasoning base), creates the perfect flavor foundation.

Why You'll Love This Dish

Nutritious and Filling: Packed with plant-based protein from the beans and rich, fluffy basmati rice, this dish is both satisfying and healthy.
Perfect for Meal Prep: It reheats well and tastes even better the next day as the flavors deepen.
Bursting with Flavor: From the coconut milk to the Very Noicee seasoning, every bite is a mix of comforting and bold flavors, with a touch of heat from the scotch bonnet pepper.
Versatile Side or Main: It’s traditionally served as a side dish, but Haitian rice and beans can also shine on its own!

This rice and beans recipe is a true celebration of flavor and texture, and it's incredibly easy to make at home. Let’s dive into the recipe and savor the beauty of Haitian cuisine!

FAQ: Haitian Rice and Beans with Coconut Milk

Q: Can I use canned beans instead of dried beans?
A: Yes, you can use canned beans if you’re short on time. Simply rinse them, and you can use vegetable or chicken broth in place of the “liquid gold” for added flavor.

Q: What is Haitian epis, and how can I make it?
A: Epis is a blend of herbs, garlic, peppers, and spices commonly used in Haitian cooking. If you don’t have it on hand, you can make a simple epis by blending parsley, green onions, garlic, bell pepper, thyme, and oil.

Q: Is the coconut milk necessary?
A: Coconut milk adds a creamy richness that’s classic in this recipe, but you can omit it if you prefer a less creamy texture.

Q: How spicy is this dish?

A: The scotch bonnet pepper adds a mild heat, but it’s mainly used for flavor, not spice. You can remove it before serving to keep the dish milder.

Q: What should I serve this with?
A: Haitian rice and beans are perfect with grilled meats, fried plantains, or even on their own with a little extra Very Noicee seasoning for added flavor!

Q: Can I freeze leftovers?
A: Yes! This dish freezes well. Simply store in an airtight container and reheat on the stovetop or microwave, adding a splash of water if needed.

Haitian Rice and Red Beans / Diri Kole ak pwa wouj

Rated 5.0 stars by 2 users

Cuisine

Haitian Cuisine

Author:

Chefchosen

Servings

5-7

Prep Time

5 minutes

Cook Time

150 minutes

Image of Haitian Rice and Red Beans / Diri Kole ak pwa wouj

Ingredients

10 oz dry red kidney beans
Water (for soaking and cooking beans)
2 tbsp olive oil
1 tbsp epis (Haitian seasoning base)
3 cups basmati rice
Leftover water from boiled beans ("liquid gold"), enough to cover the rice by about ½ inch
¼ cup coconut milk
Salt (to taste)
Very Noicee seasoning (to taste)
Bottom half of 1 green onion
1 scotch bonnet pepper, pierced with 4 cloves

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Directions

Prepare the Beans: Soak the dry red kidney beans overnight Drain and rinse. <( optional) then boil in fresh water until tender. Drain and set aside, reserving the cooking liquid (this is the “liquid gold”).
Start the Rice and Beans Base: In a large pot, heat olive oil over medium heat. Add beans, epis and sauté for about 1-2 minutes until fragrant.
Add Rice: Stir in the rice, cooking for 1-2 minutes. Then, add the reserved bean water until it sits about ½ inch over the rice. Pour in the coconut milk and stir to combine.
Add Bean broth and coconut milk: Then, add the reserved bean water until it sits about ½ inch over the rice. Pour in the coconut milk and stir to combine.
Season: Add the bottom half of the green onion, scotch bonnet pepper (pierced with cloves), salt, and Very Noicee seasoning to taste.
Cook the Rice: Cover with aluminum foil or wax paper and bring the pot to a boil, then reduce to a simmer. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove Pepper and Green Onion: Once done, remove the scotch bonnet and green onion. Fluff the rice, and enjoy!