Diri kole ak pwa is a Haitian rice-and-beans dish, here made with black beans, long-grain rice, aromatic epis, thyme, and cloves. The beans cook first, and their flavorful broth seasons the rice as it steams; coconut milk is an optional touch, since ingredients and methods vary between households and regions.
Ingredients
- 1 cup (190 g) dried black beans
- 6 cups (1.4 L) cold water, for soaking
- 5 cups (1.2 L) water, for cooking the beans
- 2 cups (370 g) long-grain white rice
- 1/3 cup (15 g) loosely packed fresh parsley leaves
- 1/3 cup (50 g) chopped green bell pepper
- 2 scallions (about 25 g), roughly chopped
- 4 garlic cloves (about 12 g), peeled
- 1 tablespoon (15 ml) white vinegar or lime juice
- 1 tablespoon (15 ml) neutral oil, such as avocado or vegetable oil
- 2 1/4 cups (530 ml) bean cooking broth, with water to top it up if needed
- 1/2 cup (120 ml) unsweetened coconut milk, optional; if omitted, use 1/2 cup (120 ml) more bean broth or water
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 whole cloves
- 1/2 teaspoon (2.5 g) kosher salt to start, plus more to taste
- 1/4 teaspoon ground black pepper
- 1 small Scotch bonnet or habanero pepper, left whole, optional
Epis is a Haitian seasoning paste commonly made with herbs, peppers, garlic, and an acidic ingredient. In this recipe, the parsley, bell pepper, scallions, garlic, and vinegar make a quick, small batch. Green bell pepper keeps the seasoning mild; if you cannot find Scotch bonnet, omit it or use a small piece of jalapeño for a less fruity, generally milder heat.
Instructions
- Soak the beans. Pick through the black beans and discard any shriveled beans or debris. Rinse them, put them in a large bowl, cover with the 6 cups of cold water, and soak for 8 hours or overnight. Drain and rinse before cooking. If the room is warm, soak them in the refrigerator.
- Cook until tender. Put the drained beans in a medium pot with 5 cups fresh water. Bring to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 50 minutes, checking near the end. The beans should be tender when bitten but should still hold their shape. Add a little hot water if they are not covered while cooking. Avoid adding acidic ingredients at this stage, which can slow softening.
- Make the epis. While the beans cook, blend the parsley, bell pepper, scallions, garlic, and vinegar until finely chopped and paste-like. Add a teaspoon of water only if needed to help the blender move. You need about 1/3 cup for the rice; a small amount left in the blender can be scraped into the pot. Rinse the rice under cool water until the runoff is less cloudy, then drain it well.
- Save the bean broth. Once the beans are tender, turn off the heat. Measure out 2 1/4 cups of cooking broth for the rice and keep a little extra in case the pot needs topping up. If there is not enough broth, add water. Drain the beans, reserving them separately. Discarding the broth would mean losing much of the flavor that gives this dish its characteristic color and seasoning.
- Fry the seasoning. Heat the oil in a heavy, lidded pot over medium heat. Add the epis and cook for 3 to 4 minutes, stirring often, until fragrant and no longer raw-smelling. It should sizzle gently rather than brown. Stir in the thyme, bay leaf, cloves, salt, and black pepper.
- Season the beans and liquid. Add the cooked beans and stir gently to coat them with the seasoning. Pour in the measured bean broth and coconut milk, if using. Add the whole Scotch bonnet, if desired, and keep it intact for mild, fragrant heat. Taste the liquid and add salt if needed; it should taste well seasoned because the rice will absorb it.
- Add the rice and simmer. Stir in the drained rice and bring the liquid to a boil. Stir once to distribute the grains, then cover tightly and reduce the heat to low. Cook for 18 to 20 minutes without lifting the lid or stirring. If your burner runs hot, use a heat diffuser or the lowest setting to prevent the bottom from scorching before the rice is tender.
- Rest and fluff. Turn off the heat and leave the covered pot undisturbed for 10 minutes. Remove the lid, bay leaf, cloves, and whole chile. Fluff carefully with a fork, bringing some beans up from the bottom without crushing them. Taste and adjust the salt before serving.
Tips
- Check the bean broth before measuring. Its color and saltiness vary with the beans and cooking pot. If it tastes very concentrated or salty, replace some with water; if it is mild, use it as written and season the finished rice to taste.
- Keep the chile whole for control. A whole Scotch bonnet perfumes the pot without distributing as much heat as a chopped chile. Do not pierce it if you want a milder result, and lift it out before fluffing. For noticeable heat, serve sliced chile separately.
- Do not stir rice while it steams. Stirring after the lid goes on can break grains and make the rice sticky. If you see a little liquid after the cooking time, cover again and give it a few more minutes on low, then rest it off the heat.
- Use canned beans when time is short. Drain and rinse two 15-ounce (425 g) cans of black beans. Replace the bean-cooking broth with 2 1/4 cups (530 ml) water or low-sodium broth. The dish will lack the deep bean-stained cooking liquid, so taste carefully and adjust seasoning.
Serving Suggestions
Serve diri kole ak pwa hot as a substantial side or the center of a simple meal. It pairs naturally with Haitian griot, which is marinated and fried pork, or with chicken, fish, and other savory mains. For a meat-free plate, add fried plantains, avocado, sautéed greens, or a crisp cabbage slaw. A spoonful of pikliz, the bright and spicy Haitian pickled vegetable condiment, makes a lively contrast to the rich, savory rice.
For a balanced table, offer the chile separately and let each person add heat to taste. The rice is filling, so modest portions alongside vegetables and a protein are usually enough. If serving it as the main dish, add extra vegetables or plantains and bring the pot to the table while it is still warm. A little chopped parsley or scallion on top adds color, but it is optional rather than essential.
Variations
Choose another bean. Haitian cooks use different beans for rice and beans, and family preferences differ. Red kidney beans or small red beans can replace black beans in the same amount; expect a different shade and a slightly different bean flavor. If using canned beans, follow the tip above rather than trying to extract cooking broth from them.
Adjust the coconut. Coconut milk adds gentle richness and a subtle sweetness, but it is not necessary for a satisfying pot. For a more straightforward savory version, use water or bean broth instead. A little coconut milk can also be used in place of some broth, but keep the total liquid close to the amount specified so the rice cooks evenly.
Change the grain carefully. Long-grain white rice gives the most predictable timing here. Brown rice needs more liquid and a longer simmer, so it is not a direct swap; use a brown-rice-specific method and check the package guidance. Do not add an unmeasured extra pour of liquid to this recipe, since too much can leave the rice wet and clumped.
Make the epis ahead. The small batch in this recipe is enough to season the pot. You can blend a larger amount and refrigerate it for a few days or freeze it in small portions for later cooking. If using a prepared seasoning paste, choose one with a similar herb-and-garlic profile and start with less salt, since some prepared versions are already salty.
Storage and Reheating
Transfer leftovers to shallow containers and refrigerate them within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze cooled portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator. The rice may firm up after chilling, so break it into smaller pieces before reheating.
Reheat only the portion you plan to eat. Add a tablespoon or two of water, cover, and warm on the stovetop over low heat or in the microwave, stirring once if practical. Heat leftovers to 165°F (74°C), as recommended for reheated leftovers, and check the center with a food thermometer. Do not leave cooked rice at room temperature for extended periods, and discard anything left out longer than 2 hours.
Frequently Asked Questions
Can I make diri kole ak pwa without soaking the beans?
Soaking makes dried beans cook more evenly and reduces the time they need on the stove. If you skip it, the beans may take longer and need more water; simmer until fully tender before adding them to the rice. A pressure cooker can also cook dried beans, but follow its manual and use the cooked beans and their broth in the recipe.
Why is my rice still hard or wet?
Hard rice can mean the heat was too low, the lid did not seal, or the liquid-to-rice amount was short. Add a small splash of hot water, cover, and cook on low for a few more minutes. Wet rice may need a few minutes uncovered on very low heat, followed by a covered rest. Avoid repeatedly stirring, which can damage the grains.
Can I use white rice other than long-grain?
Long-grain rice is a dependable choice because it tends to stay separate when cooked this way. Medium-grain rice can work but may be softer and stickier, while short-grain rice is likely to clump. Different brands absorb liquid differently, so use the resting period and texture cues rather than adding extra liquid automatically.
What if I cannot find Haitian epis?
Make the quick parsley, bell pepper, scallion, garlic, and vinegar blend in the ingredient list. It gives the rice a fresh, herbal base without requiring a specialty product. A prepared Caribbean green seasoning can be substituted, but its ingredients and salt level vary, so check the label and season the bean broth gradually.
Is coconut milk required?
No. It is an optional variation that makes the rice a little richer and rounder in flavor. Replace it with the same amount of bean broth or water for a more direct savory version. Either way, keep the total cooking liquid at about 2 3/4 cups (650 ml) for 2 cups (370 g) rice.
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