Rice and beans is the national dish of Haiti and once you’ve had this you’ll understand rice. It’s such versatile dish can can be eaten with almost any type of meat or vegetable. It is most often eaten with chicken, griot or legume.
What you will need.
- 2 lbs of chicken gizzards
- 3 cups of rice
- 2 TBS of sour orange marinade
- 2 TBS cup of Vinegar
- 1 Onion
- Flat leaf parsley
- 2 green onions
- 2 Cups of fresh beans (I got fresh beans from my neighbor’s garden, dry beans can also be uses)
- 6 Garlic cloves
- Olive oil
- Creamed coconut or Unsweetened Coconut milk
- 3 TBS of epise
- 1 TBS of jerk seasoning
- 1 packed of goya sazon
To prepared the meat
- Clean the Gizzards by removing the stomach lining and excess fat, then rinse.
- Then scrub them with the lime… make sure they are all scrubbed.
- Meanwhile, in a separate pot boil enough water to cover the gizzards in liquid. Once you are done cleaning the gizzards with the lime, and the water has boiled. Pour it over the gizzard and allow to sit for 5 minutes.
- Add the epise, 1TBS of jerk seasoning, sour orange marinade, vinegar, and one packet of Goya Sazon (optional) to the meat. Allow to marinate for at least 30 minutes before cooking.
*Note: if all the water evaporates prior to the meat cooking fully, add water 1/2 cup at a time. You don’t want to add too much water so that the meat can brown properly.
- Once the gizzards are cooked through (can easily insert a fork through), add oil to the skillet then begin to brown the gizzards.
- Once the browning process is done, add 2 TBS of tomato paste and stir into the gizzards making sure to coat all of them. Allow to cook for another 5 minutes (the meat will continue to brown).
- Add 2 cups of water, bouquet garni, 2 tsp of adobo, onions, sliced bell pepper. Cover and allow to simmer for 20 minutes.
Now for the rice and beans.
- Boil the beans until they give in to slight pressure. I boiled the beans for about 1 hour on high. I made sure to keep adding water in the pot so that it did not burn. I also I wanted to maintain at least 5 cups of water in the pot since I would be using this water later to cook the rice in. I added 2 cloves of garlic to the water.
- After the beans are done cooking, separate the beans from the liquids (DO NOT throw out the water)
- In a separate pot pour in some oil (I use enough olive oil to cover the entire bottom of the pot in a thin coating), and your chopped up garlic (make sure to not let the garlic burn), tritri, cloves, 1 TBS of epise, bouquet garni, salt, beans, 2 tsp of adobo, 3 TBS of coconut milk, or 1″ thick slice of cream of coconut.
- Allow the beans to “fry” for at least 10 minutes
- Once the beans are done “frying”, pour 5 cups of the reserved liquid from the beans (if you didn’t have 5 cups left over, just use plain water). Bring the water to a boil **before adding the rice, make sure that the liquid has your desired level of spice/salt** then add in rinsed rice.
- Boil on medium-high until all of the water has been absorbed.
- Once the water has dried (there is no obvious boiling), cover the rice with a tight fitting lid (if the lid isn’t tight you can cover with foil then place the lid on) and put the heat on low.
- Allow the rice to cook for another 45 minutes. The rice will look like this when it’s finished.