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Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

Easy Haitian Rice and Beans Recipe

Grace
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!
Prep Time 5 mins
Cook Time 29 mins
Resting Time 10 mins
Total Time 44 mins
Course Side Dish
Cuisine Haitian
Servings 4 people
Calories 472 kcal

Equipment

  • 1 large pot with a cover

Ingredients
  

  • 1 cup 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
  • 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 high heat and heat the olive oil. Once the oil is hot, add the minced onion and garlic and sauté for around 2 minutes.
    Stock pot with diced onions 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 stock pot filled with black beans, coconut milk, rice, scotch bonnets and seasonings
  • 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.
    Haitian Rice and Beans garnished with thyme and scotch bonnet in a white bowl

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: 1gCholesterol: 1mgSodium: 547mgPotassium: 628mgFiber: 11gSugar: 1gVitamin A: 94IUVitamin C: 12mgCalcium: 77mgIron: 5mg
Keyword black beans and rice, rice and beans
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