Rice and Beans (Riz et Pois)
- Total Time
- 2 hours
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Ingredients
- ½pound dried red beans
- 8whole cloves
- 1clove garlic, peeled and chopped
- Leaves from 1 sprig parsley, chopped
- 1scallion, chopped
- 1tablespoon vegetable oil
- 114-ounce can coconut milk
- 1½teaspoons finely chopped, peeled Spanish onion
- 1teaspoon Goya-brand adobo seasoning
- 2tablespoons Picalese (see recipe)
- ¼green bell pepper, thinly sliced
- 2cups long-grain rice, rinsed
- Kosher salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
761 calories; 26 grams fat; 19 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 113 grams carbohydrates; 16 grams dietary fiber; 2 grams sugars; 22 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the beans and cloves in a medium pot and cover with water by 2 inches. Bring to a boil, lower the heat and simmer until very tender, about 1 hour. Drain the beans, reserving the liquid. Add enough water to the liquid to equal 4 cups total.
- Step 2
Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
- Step 3
Heat the oil over high heat in a large kettle with a tight-fitting lid. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes. Stir in the Picalese and bell pepper and bring to a boil. Stir in the rice and cook, covered, until tender, about 25 minutes more. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.
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