Dori ak Pwa (Rice and Beans)

Creamy black beans infused with garlic and thyme mingle with fluffy rice in this Haitian comfort classic, where tomato paste adds a subtle savory depth. The simple technique creates a dish that's both humble and deeply satisfying, with each grain absorbing the rich bean liquid. Make this weeknight staple whenever you need warm, filling food that tastes like home.

Ingredients

2 cups long-grain white rice (370 grams)

1 1/2 cups dried black beans (270 grams), or 3 cups canned black beans (750 milliliters)

3 tablespoons vegetable oil (45 milliliters)

1 medium onion (150 grams), finely chopped

4 cloves garlic (20 grams), minced

2 tablespoons tomato paste (30 grams)

1 teaspoon dried thyme (3 grams)

1 teaspoon salt (6 grams), or to taste

1/2 teaspoon black pepper (1 gram)

1/4 teaspoon ground cloves (0.5 grams)

4 cups water or bean cooking liquid (960 milliliters)

2 scallions (30 grams), chopped

1 Maggi cube or 1/2 teaspoon bouillon powder (2.5 grams) – optional but traditional

2 tablespoons butter (30 grams)

Instructions

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.

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.

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

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.

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.

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.

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.

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.