Haitian Rice and Black Beans (Diri Kole ak Pwa Nwa)
Haitian Rice and Black Beans, or Diri Kole ak Pwa Nwa, is a flavorful one-pot rice dish made by cooking rice with tender black beans, seasoned bean broth, aromatics, spices, and herbs. The result is fluffy, deeply seasoned rice with the distinctive color and savory flavor of black beans.
Rice and beans are an important part of Haitian home cooking, and there are many versions depending on the beans used, the cook, and the family. Black beans are one of my favorites because their cooking liquid gives the rice both flavor and its beautiful darker color.
This is not plain rice with beans stirred into it at the end. The rice cooks in the seasoned black bean liquid, allowing the grains to absorb the flavors of the beans, garlic, onion, spices, and other seasonings.
Serve it with Haitian chicken, griot, tassot, fish, stewed vegetables, or your favorite saucy Caribbean main dish.
What Is Diri Kole ak Pwa Nwa?
Diri kole ak pwa is Haitian Creole for rice cooked together with beans. When it is prepared with black beans, it is called diri kole ak pwa nwa.
Different beans can be used to prepare diri kole, including red kidney beans, black beans, pigeon peas, and other varieties. Each creates a slightly different flavor, color, and texture.
For this version, dried black beans are cooked first. Instead of throwing away their cooking liquid, we use it to cook the rice.
That bean broth is one of the most important ingredients in the recipe.
Why You’ll Love This Haitian Rice Recipe
This rice is flavorful enough to stand on its own but versatile enough to accompany many different meals.
Using the black bean cooking liquid gives the rice considerably more flavor than cooking it in plain water. Aromatics such as garlic, onions or shallots, bell pepper, and cloves create another layer of flavor, while the beans make the dish satisfying without overwhelming the rice.
It is also an excellent recipe to know if you’re learning how to cook Haitian food because the basic technique can be adapted to other varieties of beans.
Ingredients You’ll Need
Black beans
I recommend starting with dried black beans for this recipe. Cooking the beans yourself gives you something especially valuable: the deeply flavored bean cooking liquid needed for the rice.
Cook the beans until tender, but avoid cooking them until they fall completely apart. They will continue cooking once they are added to the rice.
Long-grain rice
Long-grain rice works best because the grains remain separate when properly cooked. Jasmine rice is also an excellent choice and one I enjoy using because of its aroma and texture. Basmati can work as well, although it produces a slightly different aroma and texture.
Bean cooking liquid
Do not discard it! The liquid left after cooking the black beans is used in place of plain water to cook the rice. It contributes flavor and gives the finished rice its characteristic color.
If you don’t have enough bean broth for the amount required in the recipe, add hot water until you reach the correct measurement.
Garlic, onion, or shallot
These ingredients create the savory base of the dish. You can use white onion, red onion, or shallots depending on what you have available.
Bell pepper
Finely diced bell pepper adds flavor and a touch of sweetness.
Cloves
A small amount of ground clove goes a long way. Cloves are quite strong, so this is one ingredient you don’t want to measure with a heavy hand.
Paprika
Paprika adds another layer of seasoning without dominating the beans.
Cured pork, bacon, or ham
This is optional, but cured meat contributes a savory, smoky flavor to the rice. Our version of cured seasoned pork is called endui. Leave it out if you prefer a meatless version.
Why Cook Rice in the Black Bean Liquid?
This is one of the most important steps in making good rice and beans. When dried black beans are cooked, some of their color, flavor, and starches leach into the water. That liquid becomes a flavorful broth.
Cooking your rice in that broth allows the grains to absorb the flavor rather than relying entirely on later seasonings. It also gives black bean rice its distinctive grayish-purple to brown color.
So when you drain your cooked beans, save the liquid before doing anything else.
What Rice Is Best for Haitian Rice and Beans?
I prefer a good-quality long-grain rice or jasmine rice.
Jasmine rice has a pleasant aroma and absorbs the flavor of the bean broth and seasonings beautifully while still producing fluffy grains when cooked correctly.
Regular long-grain white rice is another dependable choice.
Basmati can also be used, but because its aroma and texture are somewhat different, the finished dish will not taste exactly the same.
Whichever rice you choose, follow its cooking instructions. Different rice brands and varieties do not always require the same amount of liquid.
How to Make Haitian Rice and Black Beans
The recipe starts with the beans. Cook the dried black beans with garlic until they are tender. Once cooked, separate the beans from their cooking liquid, but reserve that liquid for the rice.
Next, build your flavor base with the oil, onion or shallot, bell pepper, seasonings, and optional cured meat. Add the cooked black beans and allow them to mingle with the aromatics and seasonings.
Pour in the reserved bean broth and bring the mixture to a boil before adding the rice.
Cook until most of the liquid has been absorbed, then reduce the heat, cover the pot, and allow the rice to finish cooking gently.
The goal is rice that is tender and flavorful, with grains that remain separate, neither wet, mushy, nor overly dry.
Tips for Perfect Diri Kole ak Pwa Nwa
Don’t overcook the beans.
Remember that the beans will cook again with the rice. They should be tender but still hold their shape.
Save your bean broth.
It is one of the ingredients responsible for both the flavor and color of this dish.
Measure the cooking liquid.
Too much liquid can produce mushy rice, while too little can leave the grains undercooked.
Use a heavy-bottomed pot.
It distributes heat more evenly and helps reduce scorching as the rice finishes cooking.
Don’t keep stirring the rice.
Once the rice begins cooking, excessive stirring releases starch and can make it sticky.
Lower the heat for the final cooking stage.
Once the liquid has mostly been absorbed, gentle heat allows the rice to steam and finish cooking without burning the bottom.
Can I Make Haitian Black Bean Rice Without Meat?
Absolutely. The cured pork, bacon, or ham in this recipe is optional.
For a meatless version, simply omit it and make sure the aromatics and spices are well seasoned. The black bean broth already provides plenty of flavor. You can also use vegetable broth if additional liquid is necessary.
Can I Use Canned Black Beans?
You can, but I prefer dried beans for this particular recipe. The reason is the bean cooking liquid.
When you cook dried beans yourself, you get a fresh, flavorful broth that can be used to cook the rice. With canned beans, you don’t get quite the same result.
If convenience is your priority, canned beans can still work. Drain and rinse them, then use broth or seasoned water for the rice.
What to Serve with Haitian Rice and Black Beans
Diri kole ak pwa nwa works with many Haitian and Caribbean main dishes.
Try serving it with:
- Haitian-style chicken
- Griot
- Tassot
- Oxtail
- Stewed or roasted fish
- Eggplant with blue crab
- Legim
- Stewed vegetables
- Avocado
- Pikliz
This type of rice dish is particularly good in recipes with a little sauce or gravy, because the grains absorb all that extra flavor on the plate.
Storage and Reheating for Haitian Rice and Black Beans
Allow leftover rice to cool and store it promptly in an airtight container in the refrigerator.
When reheating on the stovetop, place the rice in a skillet or saucepan over low heat. Add a small splash of water if necessary, cover, and heat until warmed through.
You can also reheat individual portions in the microwave. A few drops of water and a loose cover can help restore moisture to slightly dried rice in the refrigerator.
Frequently Asked Questions for Rice and Beans
What does Diri Kole ak Pwa Nwa mean?
Diri means rice, pwa means beans, and pwa nwa means black beans in Haitian Creole. Diri kole refers to rice and beans cooked together.
Why is my black bean rice gray or purple?
That is normal. The natural pigments from the black beans color their cooking liquid, which then colors the rice as it cooks.
Do I have to soak the black beans first?
Not necessarily. Soaking can reduce cooking time, but beans can also be cooked without soaking. Cooking time will vary depending on the age and variety of your beans.
Can I make this with another type of bean?
Yes. The same basic style of Haitian rice can be prepared with other beans, although the cooking time, broth color, and finished flavor will change.
Why did my rice turn mushy?
Too much liquid, overcooking, frequent stirring, or using a rice variety that needs less water can all contribute to mushy rice. Measure carefully and adjust the liquid according to the type of rice you are using.
A Haitian Staple Worth Learning
Once you understand the basic technique behind Diri Kole ak Pwa Nwa, it becomes much more than another rice recipe.
Learning to use the bean broth, season the cooking liquid properly, and finish the rice slowly gives you a foundation you can apply to many Haitian rice-and-bean dishes.
And when you pair that rice with a good Haitian chicken, griot, legim, fish, avocado, or pikliz, you have the beginning of a very satisfying Caribbean meal.
Haitian Rice and Black Beans (Diri Kole ak Pwa Nwa)
Ingredients
- ½ cup dry black beans
- 1 garlic clove
- 4 tbsp olive oil
- 3 – 4 pieces of cured pork endui, bacon or ham, optional
- ⅛ tsp ground cloves
- 1 tsp Noubess Original Hot and Spicy Sauce optional, or 1/4 of a hot pepper seeded
- ½ cup finely diced white/red onion or shallots
- ¼ cup finely diced red bell peppers
- ½ tsp ground paprika
- 2 tsp chicken bouillon or 1 cube, crushed
- 3 cups bean cooking liquid add hot water if necessary to obtain 3 cups
- 2 cups long-grain rice
- 1 sprig parsley
- 1 sprig thyme
Instructions
- Sort and wash beans at least twice. In a large pot, add cleaned beans, 8 cups of water, 1 whole garlic clove and bring to a boil. Cover and cook over medium heat, with the lid ajar, until beans are fully cooked for about 45 minutes to 1 hour. Drain and reserve the cooking liquid.
- In a large pan, over medium heat, heat 2 tbsp of oil. Add beans, cured pork, ground cloves, and Noubess Original Hot and Spicy Sauce. Saute until the beans are crispy, about 4 – 5 minutes, stirring occasionally. Transfer the beans mixture to a plate.
- In the same pan, add the remaining oil. Add onion or shallots, diced red bell peppers, ground paprika, and chicken bouillon. Saute for 3 – 5 minutes stirring constantly.
- Add bean cooking liquid, parsley, and thyme, then bring to a boil over high heat.
- In the meantime, wash the rice several times (2 – 3 times), and drain. When the bean liquid starts to boil, add rice, sauteed bean mixture. Gently spread the mixture with a spoon. Bring to a boil and lower heat to medium. Cook uncovered until the water evaporates. Lower the heat to the low setting, gently scrape the bottom of the pan, cover the pan tightly and cook undisturbed for 20 – 25 minutes. Remove from the stovetop. Discard thyme and parsley. Serve immediately.
Notes
Variations:
Add 2 – 3 tablespoons unsweetened fresh or canned coconut milk (reduce cooking liquid or water if using).Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
