This is a stove-top recipe for fragrant, flavorful and slightly spicy rice and beans. You can use an instant pot or rice cooker, but the cooking time and water-to-rice ratio will be different. It makes a great side dish to any protein and vegetable, or a base for a grain bowl.

Recipe is based on Grace Stewart's [Easy Haitian Rice and Beans](https://explorecookeat.com/easy-haitian-rice-and-beans/).



 

    Serves: 6 servings    Total Time:  55 minutes Prep Time: 15 minutes Cook Time: 40 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Onion - ½ medium white, yellow or red  Garlic - 6 medium cloves Rice -1 cup long grain, brown\*  Black\_Beans - 1, 15-oz can, low-sodium Oil - 1 Tablespoon olive, canola or vegetable  Water - 2 cups  Thyme - 3 sprigs, fresh, or ¼ teaspoon dried  Hot\_Peppers - 1-2 Scotch Bonnet or Habaneros  Bouillon - 1 cube (you can use low-sodium variety)  Cloves - 2 whole Allspice - 2 whole berries (optional) 

## Instructions

Step 1

Dice the onion and mince the garlic. 

Step 2

Strain and rinse the beans. 

Step 3

Put the rice in a fine mesh colander and rinse under cold water for 30 seconds, or until the water runs clear. Alternatively, place rice in a bowl and cover with cold water. Mix it well, and strain off the water. Repeat 2 more times.** 

Step 4

Heat oil over medium in a pot. Add the garlic and onions and cook for 2 minutes, stirring occasionally. 

Step 5

Add all remaining ingredients to the pot. Bring to a boil, then immediately reduce heat to a simmer. Cover the pot, and simmer for 30 minutes. Remove from heat and allow to sit, covered, for 10 minutes. Uncover the pot, fluff rice with a fork to break up clumps, and serve. 

 

### Notes

\*If you prefer to use white rice, reduce the amount of water to 1 ½ cups, and reduce the simmering time to about 15 minutes. Remove from heat and let it steam, covered, for 10 minutes.

\*\*Rinsing rice before cooking serves two purposes:

1. It removes dust and debris.
2. It removes excess starch, preventing the rice from becoming sticky. It keeps individual grains separate.

Learn more about rice cookery here:

- [Brown Rice](https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-cook-brown-rice)
- [White Rice](https://www.foodnetwork.com/how-to/articles/how-to-make-perfect-rice-a-step-by-step-guide)

## Nutrition Information

  Calories: 209 Calories Fat: 4 Saturated Fat: 1 Carbohydrates: Net Carb: 37 Dietary Fiber: 4.5 Protein: 7 Sodium: 430  

## Dietary Restrictions

 Diabetes Friendly