Growing up, Haitian Rice and Black Beans, or “Diri ak Pwa” as we fondly call it in my family, was a meal that was part of our regular rotation. The funny thing is, we never got tired of it.
As an adult, it is not only a celebration of my heritage but a comforting reminder of home. My grandmother, a master of Haitian cuisine, would often tell me stories of her own grandmother preparing this dish in a small kitchen in Haiti, using ingredients grown in their backyard.
These tales, seasoned with love and nostalgia, made every bite of Diri ak Pwa feel like a journey through generations.
I remember sitting on the kitchen counter, watching intently as my grandmother moved around with grace, her hands skillfully bringing together the simple yet magical blend of spices, beans, and rice.
She would often let me add the dried thyme to the pot, saying, “This is the heart of the dish, mwen renmen, ou” which means “I love you” in Haitian Creole. It was in these moments, amidst the fragrant steam and her tender words, that my love for cooking and my appreciation for my culture deepened.
Now, as I share this recipe with you, it’s like inviting you into my grandmother’s kitchen, where every dish tells a story, and every flavor is a memory.
Ingredients For the Haitian Rice and Black Beans
For the Beans:
- 1 cup dried black beans (if using canned, skip the boiling step)
- 4 cups water (for boiling, if using dried beans)
- 1 teaspoon salt
For the Rice:
- 2 tablespoons olive oil or coconut oil
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 whole scotch bonnet pepper (optional, for heat)
- 2 cups long-grain white rice, rinsed and drained
- 4 cups of water or chicken broth (use the bean cooking liquid if you boiled your beans)
- 1 teaspoon Adobo seasoning or a similar blend of garlic powder, onion powder
- 1 tablespoon tomato paste
- 1 sprig of fresh thyme (optional, for garnish)
Or Just Use some Haitian Epis
Instructions Haitian Rice and Black Beans
It is easier to prepare than you think. Feel free to soak the beans overnight to accelerate the process the day.
1. Prepare the Beans (Skip if Using Canned Beans):
- Rinse the black beans under cold water to remove any dirt or impurities.
- In a large pot, add the beans and 4 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 1 to 1.5 hours or until the beans are tender. Add 1 teaspoon of salt towards the end of cooking.
- Reserve 4 cups of the cooking liquid for the rice. Drain the beans and set aside.
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2. Cook the Rice:
- In a large pot, heat the oil over medium heat. Add the chopped onion, bell pepper, and garlic. Cook, stirring frequently, until the vegetables are soft and fragrant, about 3-5 minutes.
- Stir in the salt, black pepper, dried thyme, and Adobo seasoning. Cook for another minute.
- Add the tomato paste and mix well, cooking for about 2 minutes until the paste darkens slightly.
- Stir in the rinsed rice, making sure it’s well coated with the mixture.
- Add the cooked or canned black beans (if using canned, drain and rinse them first) and the whole scotch bonnet pepper (if using). Stir to combine.
- Pour in the 4 cups of water or bean cooking liquid (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and all the liquid has been absorbed.
- Once the rice is cooked, remove the pot from heat. Let it sit covered for about 5 minutes. Then, fluff the rice with a fork. If you used a whole scotch bonnet pepper, remove it now to prevent the dish from becoming too spicy.
- Taste and adjust the seasoning if necessary.
3. Serve:
Serve the Haitian Rice and Black Beans hot, garnished with a sprig of fresh thyme. This dish can be enjoyed on its own or as a side dish to accompany other Haitian favorites like fried plantains, stewed chicken, or grilled fish.
Also Check Out >> Haitian Griot Recipe
Pair With: Pwason nan Sos: Haitian Fish in Sauce Recipe, Haitian Potato Salad Recipe
Haitian Rice and Black Beans Recipe
Haitian Rice and Black Beans
Ingredients
- For the Beans:
- 1 cup dried black beans (if using canned, skip the boiling step)
- 4 cups water (for boiling, if using dried beans)
- 1 teaspoon salt
- For the Rice:
- 2 tablespoons olive oil or coconut oil
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1 whole scotch bonnet pepper (optional, for heat)
- 2 cups long-grain white rice, rinsed and drained
- 4 cups of water or chicken broth (use the bean cooking liquid if you boiled your beans)
- 1 teaspoon Adobo seasoning or a similar blend of garlic powder, onion powder
- 1 tablespoon tomato paste
- 1 sprig of fresh thyme (optional, for garnish)
Instructions
- Prepare the Beans (Skip if Using Canned Beans):
- Rinse the black beans under cold water to remove any dirt or impurities.
- In a large pot, add the beans and 4 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for about 1 to 1.5 hours or until the beans are tender. Add 1 teaspoon of salt towards the end of cooking.
- Reserve 4 cups of the cooking liquid for the rice. Drain the beans and set aside.
- Cook the Rice:
- In a large pot, heat the oil over medium heat. Add the chopped onion, bell pepper, and garlic. Cook, stirring frequently, until the vegetables are soft and fragrant, about 3-5 minutes.
- Stir in the salt, black pepper, dried thyme, and Adobo seasoning. Cook for another minute.
- Add the tomato paste and mix well, cooking for about 2 minutes until the paste darkens slightly.
- Stir in the rinsed rice, making sure it’s well coated with the mixture.
- Add the cooked or canned black beans (if using canned, drain and rinse them first) and the whole scotch bonnet pepper (if using). Stir to combine.
- Pour in the 4 cups of water or bean cooking liquid (or chicken broth) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and all the liquid has been absorbed.
- Once the rice is cooked, remove the pot from heat. Let it sit covered for about 5 minutes. Then, fluff the rice with a fork. If you used a whole scotch bonnet pepper, remove it now to prevent the dish from becoming too spicy.
- Taste and adjust the seasoning if necessary.
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
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