Diri Kole (Haitian Rice and Beans)
Warm, comforting Diri Kole can be found just about everywhere in Haiti. The dish can easily stand on its own, but it’s also the perfect companion to spicy meat entrées. While some variations of Diri Kole make use of cornmeal instead of rice, in this classic recipe you’ll find long-grain white rice with red beans.
- 1 1/2 cups dried red beans
- 2 cups white long-grain rice, rinsed
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 bouillon cube, crushed
- 1/8 – 1/4 cup onions, roughly chopped
- 2 cloves garlic, crushed
- 5 whole cloves
- 2 tbsp + 1 tsp canola oil
- 1 tbsp butter
- Discard any broken, bruised, or discolored beans. Rinse beans, place in a bowl, and pour in enough water to cover them. Soak overnight and drain before cooking.
- Add the beans to a pot and pour enough water so that they are completely covered, plus a couple more inches of water.
- Add the salt and bring to a boil; boil for 45-60 minutes, until the beans are soft. Add more water if the level gets below the beans. Strain, reserving the water.
- Heat 2 tablespoons of the oiI in a large frying pan over medium-high heat. Add the onions, garlic, and chicken bouillon cube and sauté for 4 minutes.
- Add in 3/4 cups of the cooked beans and continue to sauté for 3-4 minutes.
- Once the beans begin to brown, add in the remaining beans, black pepper, cloves, and the reserved water the beans were boiled in. Cover pan and bring to a boil. Taste and add more salt if needed.
- Add the rice. Boil until the water has reduced to the level of the rice.
- Stir in 1 teaspoon of oil and the butter. Cover the pot and reduce the heat to medium-low. Simmer for 15 minutes.
- Reduce the heat to low and allow to gently simmer for 10-15 more minutes, until everything is tender.
- Serve hot. Enjoy Diri Kole with Griot or Tasso Beouf