Haitian Rice & Beans

Submission by: Gina Jacques-Latortue

SERVES: Approximately 8



  • ½ c. Jack Rabbit Pinto Beans
  • ¼ c. vegetable oil
  • 4 oz. bacon
  • ½ c. white onion, minced
  • 3 garlic cloves, peeled and crushed
  • 6 to 8 whole cloves
  • ½ tsp. Salt
  • ¼ tsp. ground black pepper
  • 3 c. water that pinto beans were cooked in
  • 2 c. long grain rice
  • 2 chicken bouillon cubes
  • 1 whole habanero pepper
  • 2 T. butter
  • Parsley, leaves only, minced, for garnish



  • To prepare beans: Presoak and cook as directed. Cook until tender, but shape remains. Do not overcook. Drain beans, reserving cooking liquid and beans separately.
  • Heat vegetable oil in sauté pan. Sauté bacon, onions, garlic, and reserved pinto beans until beans are crispy.
  • Add cloves, salt and black pepper.
  • Add 3 cups of reserved cooking liquid and heat until boiling. Add rice, chicken bouillon cubes and habanero pepper.
  • Once water has evaporated, remove whole pepper and mix in butter.
  • Cover pot tightly and continue cooking on low heat for approximately 20 minutes.
  • Garnish with parsley.


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