Pois Et Riz Collees (Beans And Rice, Haitian National Dish)

• 1 cup red kidney beans I prefer the smaller dark red beans, but you can also use
• 10 cups water
• 2 tablespoons olive oil
• seasoned salt Lawry's
• garlic powder
• onion powder
• 2 cups uncle ben 's long grain rice

1. Boil the beans in 10 cups water, until tender, but still firm, not mushy.
2. Remove the beans, saving the water.
3. Fry the beans in the oil; season liberally, to taste, with Lawry's salt, garlic powder, and onion powder.
4. Add 2 cups raw Uncle Ben's long grain rice to the reserved cooking water, adding additional water to total 4 1/4 cups;
5. Add the beans, and bring to boiling.
6. Cover tightly and cook over low heat until all the water is absorbed, about 1 hour.
7. For gratin (crusty rice on the bottom of the pot), lower heat and cook ten minutes longer.
8. Dish out the cooked rice and beans into a serving bowl.
9. Scrape the crisped gratin from the bottom of the pot and serve over the rice and beans.

red kidney beans, water, olive oil, salt, garlic, onion, uncle ben s

Taken from www.yummly.com/recipe/Pois-Et-Riz-Collees-_Beans-and-Rice_-Haitian-National-Dish_-1670206 (may not work)