A staple of Haitian meals is rice and beans or diri ak pwa. Here’s a recipe I tried last night and it was a big hit. It is actually a recipe from Jamaica. It calls for pigeon peas, which are high in protein. I found it in a cookbook called “Island Barbeque” by Dunstan Harris.
1 1/2 cups dried pigeon peas
1 garlic clove, crushed
4 cups water
Salt to taste
2 cups coconut milk
Freshly ground black pepper
1 scallion (green & white parts) chopped
1 sprig thyme, fresh or dried
1 small tomato, chopped
1 whole Scotch bonnet or jalapeno pepper
2 cups uncooked rice
Combine the pigeon peas, garlic, water and salt in a saucepan. Cook, covered, over medium heat until tender, about 2 hours. Add the rest of the ingredients and stir frequently, making sure the pepper does not burst in the process.
Return to a boil, cover, reduce the heat, and simmer for 1/2 hour, or until all the liquids have been absorbed. Midway through the simmer, remove and discard the pepper. Serve as a side dish.