Aaron & Amos

I get lots and lots of request for the beans and rice that Aaron makes for us all the time.  We just refer to this meal as “Haiti Beans & Rice” and as you know from all the times I tell you about it, Amos loves this meal.  I think he loves the food of course, but even more than that I think he loves that it's HIS MEAL and FOR HIM and he's FROM HAITI.  He almost takes pride in the meal and wants Aaron to make it all the time, which he does.

So, Aaron sent me this recipe a few weeks ago and I'm finally getting around to posting it for you.  Last week Tara posted it on her blog as well.  Aaron got his recipe from Gerone, and so I'm thinking they are just alike unless Aaron's has modified it over the years.  Gerone makes THE BEST beans & rice on the island and so you can know that this recipe is GOOD since it is straight from her!

INGREDIENTS :  Dry red beans – 1 can coconut milk – Parsley bunch – 2 garlic clove – 1 green onion stalk (using only bottom 4 inches of the white root) – extra virgin olive oil – 1 cube of chicken or veggie bouillon – 2.5 cups white rice – salt


  • Take a bundle of curly parsley and tie it together with a string so that the bunch is tied together.  This will eventually go into the pot of water for flavor.
  • Boil 4 cups of water in a large medium size soup pot
  • After boiling, add 1 very heaping cup of washed uncooked red beans
  • Continue boiling uncovered for 30-45 minutes (until all beans are almost soft) (if too much water evaporates, you can add more water)
  • When beans are almost tender 1 can of coconut milk and the bundle of tied parsley
  • Finish boiling until tender
  • Strain the beans, but make sure to keep both the water/coconut mixture as well as beans
  • In a mortar & pestal, crush garlic & green onion (bottom 4inches of green onion stalk with root removed)
  • In the original pot (which should now be empty of beans and water/coconut mixture), bring heat back up to Medium High.
  • Add 3tbs of oil.  When hot, add the garlic/onion mixture
  • Cook until browned.
  • Add beans & parsley bunch back to pot. Stir once.
  • Add water/coconut mixture to pot.
  • Add 2ts salt and bouillon cube.
  • Turn to high heat, cover, and bring to a boil.
  • When boils take lid off and stir once.
  • Then continue boiling while adding 2.5 cups of rice.
  • Stir and take out parsley bunch
  • Keep boiling on high so water boils down
  • After a few minutes, move rice around a bit to take water to the bottom of pan, around the rice.
  • When most water seems gone (this will take 10 minutes or so), stir again, put on lid, and turn heat to Low.
  • Leave untouched 20 minutes
  • Turn off heat, remove lid and let sit for 5 minutes.

Then ENJOY the goodness!

Jamie Ivey