How to make Haitian style rice and black beans with coconut milk (diri kolé)

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster, while pinto beans are often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and regular milk is usually cheaper.

Rinse 1 cup of dry black beans three times under cold water.

Measure 2 cups of water and pour it into a pot with the rinsed black beans.

Bring the beans to a boil and let them cook for about 10 minutes.

After 10 minutes, add 1 cup of canned coconut milk to the pot with the beans.

Let the beans and coconut milk cook for an additional 30 minutes.

After 45 minutes of total cooking time, check the beans; they should be soft and starting to open.

Drain the beans, reserving some of the cooking liquid.

Add 1 tablespoon of parsley, 1/2 teaspoon of sea salt, 1 tablespoon of vegetable oil, 1/4 teaspoon of black pepper, and 1/4 teaspoon of white pepper to the beans for flavor.

In a separate pot, measure 1 cup of basmati rice and add it to the pot with the reserved cooking liquid from the beans, which should be about 2 cups.

Bring the rice and liquid to a boil, then reduce the heat and cover the pot.

Cook the rice until it is tender and the liquid is absorbed, about 20 minutes.

Fluff the rice and serve it topped with the black beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary