Rice & Beans (Haitian Style)

I used canned kidney beans to simplify the recipe and basmati rice instead of long grain. I also substituted unsweetened, canned coconut milk (7 oz.) and the drained liquid from the canned beans for some of the liquid. Fantastic! A great accompaniment to jerk chicken.

Haitian Rice & Beans Haiku: "There's too much liquid. I had to change a few things. Cloves make it special!" I used a can of drained, rinsed kidney beans instead of dry, and onions instead of shallot - I also browned 1/2 lb. smoked sausage w/ the onions and garlic for a carnivorous husband. I used 1/2 c. basmati to 1 3/4 c. water and it was still too liquid-ey upon serving. Despite having the scoop it w/ the slotted spoon, the taste was incredible! My only complaint though is wondering whether or not I have some super-human immunity to spice b/c the scotch bonnet didn't make this fiery at all. But ohhhhwow the smell, the cloves, the beans - this was a fantastic way to make a standard rice'n'bean bowl much more interesting.

I made this with canned kidney beans, and I couldn't find Scotch bonnet peppers so I used two large jalapenos instead. I ended up adding a lot more Adobo seasoning - was glad I hadn't already added salt. I served it with sliced avocado as suggested. A nice easy and tasty meal. Thanks, La La!

This is so good! I don't usually like Red Beans & Rice but I really like this. My local Walmart didn't have the scotch bonnet, he said to substitute a habanero, but I settled for a jalapeno, sliced & seeded and thrown in the pot. It is the perfect heat for us. I did soak my beans first (habit). This recipe was nice because I actually cooked the beans yesterday, put in fridge & finished tonight. Husband thought it was too "clovey" so I will use less next time.