A traditional Haitian rice and beans dish, known as Diri National, featuring red beans, basmati rice, aromatic epis, and a kick from Scotch bonnet or habanero pepper.
Boil the beans with enough water to cover them. Do not add salt at this stage. Keep an eye on the water level and add more if needed. Using the same pot over medium heat, add the olive oil, epis, and green onion. Once fragrant, add the cooked beans, mix, and season with Very Noicee Seasoning. After a few minutes, add the rice and sauté it before adding the 'liquid gold' (the bean cooking liquid). Add 1 tablespoon of unsalted butter, season with salt to taste and more Very Noicee Seasoning. Add the parsley (tied up), thyme, and the Scotch bonnet or habanero pepper (with cloves pierced into it). Bring the heat to medium-high while slow mixing the rice. Once most of the water evaporates, lower the heat to low. Build the rice up into a mountain-like shape. Cover the pot with foil and allow to finish cooking on low heat for about 20-25 minutes. Fluff your rice once it’s done and enjoy.
