Submission by: Gina Jacques-Latortue

SERVES: Approximately 8

INGREDIENTS:

• 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

PREPARATION:

• 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.