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“Diri Kole” – Rice and Beans

BY The Editors

PUBLISHED October 2, 2024

“Diri Kole is the national rice dish of Haiti,” says Chef Viaud. “It is often eaten alongside Poule Nan Sos, along with twice-fried plantains called Banan Peze and our spicy cabbage slaw known as pikliz.”

 

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“Diri Kole” – Rice and Beans

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Ingredients

  • 1/2 cup kidney beans,soaked overnight
  • 2 tablespoons of neutral oil
  • 1 tablespoon epis
  • 2 teaspoons adobo seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 cup basmati rice, rinsed

Instructions

  1. Place the soaked beans in a small sauce pot, cover with 4 cups of water and bring to a boil. Reduce the heat to a simmer and cook until tender, 45 – 50 minutes.
  2. While waiting for the beans to cook, place rice in a fine mesh strainer and rinse until the water runs clear. Set aside.
  3. Drain the beans, reserving the cooking water.
  4. Heat the oil in a pan large enough to cook the rice, add the epis, and cook until slightly golden, about two to three minutes.
  5. Add the cooked kidney beans, adobo, garlic powder, and salt and stir. 
  6. Measure 1 1/2 cups of bean water, add to the pan, and bring to a boil. As soon as it begins to boil, add in the rinsed rice and gently stir. Reduce the heat to low and cover the pot with a lid. 
  7. Cook until the rice is tender and all the water has evaporated about 15 minutes. Remove from heat and let sit before stirring.

— Recipe courtesy Chef Chris Viaud

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