Diri kole recipe

Haitian rice cooked in the dark broth of its own red beans and seasoned with epis, so every grain takes the colour of the beans.

13 hours and 50 minutesmedium9 ingredients

Ingredients

• 250 g dried red kidney beans
• 3 tbsp epis
• 400 g long grain rice
• 4 clove garlic
• 1 onion
• 1 scotch bonnet pepper
• 1 bunch thyme
• 4 whole cloves
• 3 tbsp oil

How to make Diri kole

1. Soak 250 g of dried red kidney beans overnight, then boil them hard for 10 minutes (kidney beans must reach a full boil to be safe) and simmer them 1 hour in 1.5 litres of water with 4 whole cloves until tender. Keep the cooking water, it is the whole point.
2. Drain the beans and reserve the dark bean broth; you need 800 ml, top up with water if short.
3. Heat 3 tbsp of oil, sweat 1 chopped onion and 4 crushed garlic cloves, then add 3 tbsp of epis and fry 2 minutes.
4. Add the drained beans and turn them in the seasoning for 3 minutes.
5. Pour in the reserved bean broth, add a small bunch of thyme and 1 whole scotch bonnet pepper left unpierced, and salt. Bring to a boil.
6. Stir in 400 g of rinsed long grain rice and boil uncovered until the liquid reaches the level of the rice.
7. Lower the heat to the minimum, cover tightly and steam 25 minutes without lifting the lid.
8. Remove the scotch bonnet and the thyme, fluff with a fork and serve with sauce pwa or fried meat.

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