Haitian Style Rice and Beans

Caribbean cuisine is a fantastic fusion of African, British, Spanish, French, Dutch, Indian, and Chinese cooking styles. Today's recipe is a simple home style entrée that you can put in the crock pot before leaving for work. When you return home, dinner is done within 20 minutes with the addition of my take on Haitian Beans and Rice.

Haitian Style Rice and Beans
I like this recipe with some sliced avocado on the side. It is a great meatless entrée or works well as a side.
• 1 can red kidney beans
• 4 tablespoons olive oil
• 1 bulb shallot, minced
• 3 cloves garlic, minced
• 1 cup uncooked long grain white rice
• 2 bay leaves
• 1 teaspoon adobo seasoning (optional)
• 1 tablespoon kosher salt
• freshly ground black pepper to taste
• 1/4 teaspoon ground cloves
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 scotch bonnet chile pepper
1. Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Add 5 cups water into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

Caribbean Pork Loin
Prep Time: 15 minutes Cook Time: 9 hours
• 2 Tbsp. brown sugar
• 1 Tbsp. curry powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 (4 lb.) boneless pork loin roast
• 2 onions, chopped
• 1/2 cup apple juice
In small bowl, combine brown sugar with spices and mix well. Rub over pork roast. Place chopped onions in bottom of 4-5 quart crockpot. Place roast on top of onions. Pour apple juice over all. Cover crockpot and cook on low for 8-9 hours until pork roast is no longer pink in center and thermometer reads 155 degrees F. Remove pork from crockpot and cover with foil. Let stand 15 minute before slicing. You can thicken the oniony juices with some cornstarch dissolved in water and serve alongside, if you like. 12 servings

Cooking at Noon - March 22, 2010