Dori ak Pwa (Rice and Beans)

Instructions

1. 1

   If using dried beans, rinse them under cold water and place in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until beans are tender but not falling apart. Drain and reserve 4 cups of the cooking liquid. If using canned beans, drain and rinse them, then measure out 4 cups of water or reserved bean liquid for cooking.

2. 2

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

3. 3

   Add the minced garlic to the pot and cook for 1 minute more, stirring constantly to prevent burning. The mixture should become very fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly against the bottom of the pot. Add the thyme, salt, pepper, and ground cloves, stirring to combine and bloom the spices for about 1 minute.

5. 5

   Rinse the rice under cold running water in a fine-mesh strainer until the water runs mostly clear. This removes excess starch and helps prevent clumping. Add the rice to the pot and stir constantly for 2 to 3 minutes, coating every grain with the oil and aromatics.

6. 6

   Pour in the 4 cups of water or bean cooking liquid and add the Maggi cube if using. Stir well to combine. Bring the liquid to a boil over medium-high heat, then add the cooked black beans and stir gently.

7. 7

   Once the mixture returns to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18 to 20 minutes without lifting the lid. The rice should absorb all the liquid and become tender.

8. 8

   Remove from heat and let the pot sit, covered, for 5 minutes to finish steaming. Fluff the rice gently with a fork, stirring in the butter and chopped scallions just before serving.