I was hoping possibly for a recipe for legume or black rice and that really delicious potatoe salad. You see my husband is Haitian so i found out that i love the food but don't really know how to cook it. His household doesn't really speak English well to explain to me and my hubby is deployed to Iraq. I own looked online for recipes but never really found any. Any recipe would be greatly appreciated! Thanks within advance.
Answer:
Haitian Rice and beans
Ingredients:
***SPICE MIXTURE***
1/2 shallot -- chopped
1/4 full-size red onion -- quartered
1/2 bunch scallions -- trimmed
1/4 principal garlic -- cloves separated and peeled
2 tablespoons olive grease -- or more as needed
***RICE AND BEANS***
1 cup dried pinto beans -- soaked overnight in
5 cups river
2 tablespoons olive oil
4 cups white rice
2 creek leaves
1 teaspoon adobo seasoning -- optional
saline and pepper -- to taste
1/4 teaspoon ground cloves
3 big sprigs fresh parsley
3 sprigs fresh thyme
1 scotch bonnet chili pepper -- or less, if you close to
Directions:
SPICE MIXTURE:
In a food processor, combine the shallot, onion, scallions, and garlic. Work the mixture until it is finely chopped. Add the oil 1 tablespoon at a time and pulse the mixture until it forms a coarse smooth mixture.
Transfer to a container, cover, and refrigerate until ready to use.
RICE AND BEANS:
In a life-size pot, bring the beans and their soaking water to a boil. Lower the bake, cover the pan, and simmer nearly 45 minutes, or until they are tender. Drain the beans, reserving liquid.
In a life-size soup pot, heat the grease. Add the spice mixture. Cook, stirring, for 2 minutes or until the mixture browns lightly.
Stir within the beans and cook for 2 minutes, stirring.
Measure the reserved cooking liquid, and join enough hose down to make 8 cups. Pour it into the beans and bring to a boil. Stir surrounded by the rice. Lower the heat and simmer, stirring normally, for 20 minutes or until only a bit liquid remains.
Turn the warmness to the lowest setting. Stir in the creek leaves, adobo (if using), salt, pepper, and cloves. Place the parsley sprigs, thyme sprigs, and Scotch bonnet pepper on top. Press a piece of foil directly onto the rice. Cover the pot and verbs cooking for 18 to 20 minutes or until the rice is very tender. Remove parsley, thyme, and chili pepper up to that time serving.
HAITIAN BLACK BEANS
2 c. dried black beans, picked over rinsed and soaked
4 c. wet
2 lg. onion, chopped
1 c. chopped green pepper
1 tbsp. minced garlic
2 bay leaves
1/2 tsp. brackish (if desired)
1/4 tsp. fresh ground black pepper
1/4 tsp. oregano
1/4 tsp. thyme
3 tbsp. cider vinegar
1 (4 oz.) jar pimentos, drained and chopped
1. Drain soaked beans and add them to river in atmosphere saucepan. Bring to boil, reduce fry, cover pan and simmer for 30 minutes.
2. Add onions, green pepper, garlic, firth leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer. Check after 40 minutes give more water if indispensable. Stir in vinegar, simmer for another minute.
3. Five minutes formerly serving the beans remove the bay leaves, stir within pimento and heat the beans, stirring recurrently to avoid scorching. Good served with rice.
HAITIAN CHICKEN
2 1/2 lb. chicken, cut up
1/4 c. lime liquid
2 1/2 tbsp. honey
1 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. paprika
1 tbsp. chili powder
Pinch of red pepper
1 lg. clove garlic
2 tbsp. olive oil
1 tsp. brackish
2 tbsp. basil
1. Arrange chicken skin side down in shallow baking dish. Combine remaining ingredients surrounded by small bowl. Pour over chicken. Cover and refrigerate 4 hours. Bake at 350 degrees uncovered 30 minutes. Turn and scorch 30 more minutes, basting. Broil until brown. Sprinkle with bread crumbs.
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Answer:
Haitian Rice and beans
Ingredients:
***SPICE MIXTURE***
1/2 shallot -- chopped
1/4 full-size red onion -- quartered
1/2 bunch scallions -- trimmed
1/4 principal garlic -- cloves separated and peeled
2 tablespoons olive grease -- or more as needed
***RICE AND BEANS***
1 cup dried pinto beans -- soaked overnight in
5 cups river
2 tablespoons olive oil
4 cups white rice
2 creek leaves
1 teaspoon adobo seasoning -- optional
saline and pepper -- to taste
1/4 teaspoon ground cloves
3 big sprigs fresh parsley
3 sprigs fresh thyme
1 scotch bonnet chili pepper -- or less, if you close to
Directions:
SPICE MIXTURE:
In a food processor, combine the shallot, onion, scallions, and garlic. Work the mixture until it is finely chopped. Add the oil 1 tablespoon at a time and pulse the mixture until it forms a coarse smooth mixture.
Transfer to a container, cover, and refrigerate until ready to use.
RICE AND BEANS:
In a life-size pot, bring the beans and their soaking water to a boil. Lower the bake, cover the pan, and simmer nearly 45 minutes, or until they are tender. Drain the beans, reserving liquid.
In a life-size soup pot, heat the grease. Add the spice mixture. Cook, stirring, for 2 minutes or until the mixture browns lightly.
Stir within the beans and cook for 2 minutes, stirring.
Measure the reserved cooking liquid, and join enough hose down to make 8 cups. Pour it into the beans and bring to a boil. Stir surrounded by the rice. Lower the heat and simmer, stirring normally, for 20 minutes or until only a bit liquid remains.
Turn the warmness to the lowest setting. Stir in the creek leaves, adobo (if using), salt, pepper, and cloves. Place the parsley sprigs, thyme sprigs, and Scotch bonnet pepper on top. Press a piece of foil directly onto the rice. Cover the pot and verbs cooking for 18 to 20 minutes or until the rice is very tender. Remove parsley, thyme, and chili pepper up to that time serving.
HAITIAN BLACK BEANS
2 c. dried black beans, picked over rinsed and soaked
4 c. wet
2 lg. onion, chopped
1 c. chopped green pepper
1 tbsp. minced garlic
2 bay leaves
1/2 tsp. brackish (if desired)
1/4 tsp. fresh ground black pepper
1/4 tsp. oregano
1/4 tsp. thyme
3 tbsp. cider vinegar
1 (4 oz.) jar pimentos, drained and chopped
1. Drain soaked beans and add them to river in atmosphere saucepan. Bring to boil, reduce fry, cover pan and simmer for 30 minutes.
2. Add onions, green pepper, garlic, firth leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer. Check after 40 minutes give more water if indispensable. Stir in vinegar, simmer for another minute.
3. Five minutes formerly serving the beans remove the bay leaves, stir within pimento and heat the beans, stirring recurrently to avoid scorching. Good served with rice.
HAITIAN CHICKEN
2 1/2 lb. chicken, cut up
1/4 c. lime liquid
2 1/2 tbsp. honey
1 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. paprika
1 tbsp. chili powder
Pinch of red pepper
1 lg. clove garlic
2 tbsp. olive oil
1 tsp. brackish
2 tbsp. basil
1. Arrange chicken skin side down in shallow baking dish. Combine remaining ingredients surrounded by small bowl. Pour over chicken. Cover and refrigerate 4 hours. Bake at 350 degrees uncovered 30 minutes. Turn and scorch 30 more minutes, basting. Broil until brown. Sprinkle with bread crumbs.
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