Haitian Red Beans and Rice with Creole Sauce

(Bean Banquets)

about 2 lbs. cooked kidney beans or 2 15-oz. cans. (Save some bean broth if you cook the beans yourself. If you use canned, drain the beans but save the liquid.)

¹/₄ cup olive oil

1 large onion, chopped

2 large cloves garlic, mashed

4 whole cloves

1 2-inch stick of cinnamon, broken in half

2 bay leaves

3 green bell peppers, coarsely chopped

1 hot chile pepper, finely chopped

¹/₄ teaspoon oregano

¹/₄ teaspoon ground cumin

salt to taste

¹/₈ teaspoon white pepper

1 ¹/₂ cups uncooked brown rice, washed and drained

Sauté in a large saucepan, in olive oil, onion, garlic, cloves, cinnamon stick, and bay leaves until onion is golden. Add green bell peppers, chile pepper, oregano, cumin, salt and white pepper. Continue to sauté until vegetables are lightly browned. Stir in rice and cook over moderate heat until rice is opaque. Add 3¹/₂ cups combined bean broth and water. Stir and bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.

Combine rice mixture with the beans into a casserole dish with a cover. Bake at 350° for 25 minutes or until liquid is absorbed and rice is thoroughly cooked.

Remove from oven and let stand for about 10 minutes. Uncover and fluff with a fork. Serve with the Creole Sauce.

1 cup peeled and chopped tomatoes (fresh preferred, but canned is OK)

1 Tablespoon thick tomato purée

juice from 1 juicy lime

1 green onion, finely chopped

1 Tablespoon celery, finely chopped

1 small hot pepper, finely minced

¹/₄ teaspoon liquid fructose sugar (Fruitsource is one brand name, or use honey)

salt to taste

dash of white pepper

Combine all ingredients in a bowl, and stir until well blended. Because you don't want to completely purée the tomatoes and all the other ingredients are in such small amounts, a blender/food processor wouldn't work here.

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Haitian Red Beans and Rice with Creole Sauce

Creole Sauce