Riz et Pois (Rice and Beans)

Ingredients

• ½ pound dried red beans
• 8 whole cloves
• 1 clove garlic, peeled and chopped
• Leaves from 1 sprig parsley, chopped
• 1 scallion, chopped
• 1 tablespoon vegetable oil
• 1 14-ounce can coconut milk
• 1 ½ teaspoons finely chopped, peeled Spanish onion
• 1 teaspoon Goya-brand adobo seasoning
• 2 tablespoons Picalese (see recipe)
• ¼ green bell pepper, thinly sliced
• 2 cups long-grain rice, rinsed
• Kosher salt and freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    759 calories; 25 grams fat; 19 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 112 grams carbohydrates; 15 grams dietary fiber; 1 gram sugars; 22 grams protein; 33 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the beans and cloves in a medium pot and cover with water by 2 inches. Bring to a boil, lower the heat and simmer until very tender, about 1 hour. Drain the beans, reserving the liquid. Add enough water to the liquid to equal 4 cups total.
2. Meanwhile, with a mortar and pestle, combine the garlic, parsley and scallion and mash into a paste.
3. Heat the oil over high heat in a large kettle with a tight-fitting lid. Add the scallion paste and cook, stirring, until fragrant, about 45 seconds. Add the beans, coconut milk and onion and cook, covered, for 3 minutes, stirring occasionally. Stir in the reserved liquid and the adobo and cook, covered, for 25 minutes. Stir in the Picalese and bell pepper and bring to a boil. Stir in the rice and cook, covered, until tender, about 25 minutes more. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately.

2 hours