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Nate Weir photo

NATE WEIR
Vice President of Culinary
Modern Restaurant Concepts

Authentic Haitian Rice & Beans with Red Bean Sauce

Recipe courtesy of Chef Nate Weir, VP of Culinary, Modern Restaurant Concepts
Sponsor: Bush’s Best

Servings: 16

Ingredients:

Rice & Beans:

  • ¼ cup extra-virgin olive oil
  • 2 cups cleaned, quartered, sliced leeks
  • ¼ cup minced garlic
  • 4 cups long-grain white rice
  • 3 vegetable bouillon cubes
  • 2 cups Bush’s dark red kidney beans, low-sodium (see Note)
  • 2 tablespoons coconut aminos
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 habanero pepper

Red Bean Sauce:

  • 10 cups Bush’s dark red kidney beans, low-sodium (see Note)
  • ¼ cup extra-virgin olive oil
  • 1 ½ cups small dice bell pepper
  • 1 habanero pepper, minced
  • 2 cups cleaned, quartered, sliced leeks
  • ¼ cup minced garlic
  • 1 cup diced shallot
  • ½ cup tomato paste
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons minced fresh thyme

Cabbage Slaw:

  • 1 pound red cabbage, thinly sliced
  • 2 ounces thinly sliced red onion
  • 2 ounces grated carrot
  • 2 ounces thinly sliced yellow or orange bell pepper
  • 1 teaspoon kosher salt
  • 1 habanero pepper, minced
  • ½ cup rice wine vinegar
  • ½ teaspoon ground allspice

Directions:

  1. For the Rice & Beans: Strain the #10 can of beans, reserving the liquid. Rinse the can with cold water to remove remaining aquafaba and transfer to measuring pitcher. Add reserved bean liquid and additional cold water to get 12 total cups of cooking liquid (for this recipe and the bean sauce).
  2. In a stock pot, heat the oil over medium heat. Fry the leeks and garlic until soft but without developing color, about 3 minutes. Add the rice, beans, and bouillon cubes then toast, stirring often, about 3 minutes, until the rice is golden and boullion cubes have dissolved.
  3. Add 7 cups of the bean/water liquid, the salt, pepper, and coconut aminos. Pierce the habanero with a fork several times, then add to pot. Stir and bring to a boil, then reduce heat to low and cover.
  4. Cook until the rice is done, about 18 minutes. Remove from the heat and let stand 5 minutes. Remove the habanero. Stir well, then taste for seasoning. Spread the beans and rice out on large sheet trays to cool.
  5. For the Red Bean Sauce: Heat the oil in a large saucepan over medium heat. Add the peppers, habanero, leeks, garlic, and shallot and cook until softened, about 3 minutes. Add the tomato paste and fry until the color darkens, about 3 minutes more.
  6. Add the beans and remaining 5 cups bean/water liquid, the salt, pepper, and thyme. Simmer on medium-low for 30 minutes until the beans are very tender.
  7. Remove 3 cups of the mixture. Puree it in a blender until smooth. Stir it back into the pot to thicken the sauce. Taste for seasoning. If necessary, stir in additional water to thin out. It should be the texture of a thick sauce, but not thick like refried beans.
  8. The sauce can be reheated by stirring it into a small amount of simmering water until the consistency is right, or by microwaving.
  9. For the Cabbage Slaw: Add all veggies to a large bowl. Add the salt and toss, squeezing cabbage with hands. Let stand 15 minutes, until the cabbage has started to soften. Drain off any liquid.
  10. Add the habanero, allspice, and vinegar. Let slaw sit at room temperature for 1 hour, stirring occasionally. Taste for seasoning, then refrigerate.

Chef Notes:

This recipe is scaled so that a #10 can of Bush’s red kidney beans can make both rice & beans and bean sauce. Use a little more or less beans in the bean sauce if needed.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

 

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