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A bowl of Haitian rice and beans topped with thyme and Scotch bonnet peppers.

Easy Haitian Rice and Beans Recipe

Grace Stewart
Haitian Rice and Beans is super delicious! This dish is made easy using canned black beans and is the perfect dish to accompany a plate of yummy Haitian Chicken!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 29 minutes
Resting Time 10 minutes
Total Time 44 minutes
Course Side Dish
Cuisine Haitian
Servings 4 people
Calories 472 kcal

Equipment

  • 1 large pot or saucepan with a cover

Ingredients
  

  • 1 cup white rice long grain works just great for this
  • 15 oz black beans canned (don't drain)
  • ½ onion minced or diced
  • 6 cloves garlic minced
  • 3 sprigs thyme
  • 2 Scotch bonnet peppers can vary the amount according to the level of heat that you like; sub habaneros if you like
  • 1 chicken bouillon cube Haitians like to use Maggi as do I! (can sub 1 cup of chicken broth for the bouillon cube and water if you prefer)
  • 2 each whole cloves
  • 2 each whole allspice
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon olive oil
  • ½ ts salt plus additional added to taste
  • ¼ ts pepper plus additional added to taste

Instructions
 

  • Place your pot on a medium heat to medium high heat and heat the olive oil. Once the oil is hot, add the minced onion and garlic and sauté for around 2 minutes.
    A saucepan containing minced onion and garlic.
  • Then add rice, coconut milk, water, chicken bouillon cube, whole can of beans (do not drain), Scotch bonnets, salt, pepper, thyme, allspice, and cloves. Bring this to the boil, and then lower the heat, cover, and simmer for around 25 minutes. You will want to simmer until all of the liquid is absorbed.
    A saucepan containing rice, coconut milk, seasonings, thyme, black beans, and scotch bonnet pepper.
  • Remove from the heat and allow to rest (covered) for 10 minutes. Then taste and adjust for seasonings (salt and pepper) as necessary. Remove the thyme sprigs if desired.
    A bowl of Haitian rice and beans topped with thyme and Scotch bonnet peppers.

Notes

This is a fantastic side dish to accompany Delicious Haitian Chicken!  
Remember that the whole cloves and allspice are in the finished dish so watch out for those when eating your rice (some people aren't fans of eating these whole :-)).
You can leave the Scotch bonnet(s) whole while cooking and remove at the end (for less heat) OR you can slice them up and cook them sliced for more heat!  Vary the numbers of Scotch bonnets and/or method you use to deliver just the amount of heat that you like.  
Sub 1 cup of chicken broth for the water and chicken bouillon cube if preferred.
Enjoy! 

Nutrition

Calories: 472kcalCarbohydrates: 68gProtein: 15gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 0.1mgSodium: 547mgPotassium: 628mgFiber: 11gSugar: 1gVitamin A: 94IUVitamin C: 12mgCalcium: 77mgIron: 5mg
Keyword black beans and rice, rice and beans
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