![Diri ak Sos Pwa (Haitian Rice with Bean Sauce)](https://cdn.statically.io/img/www.foodandwine.com/thmb/6CWS8LFp-3PN80RoXbecfHvCbQY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Diri-ak-Sos-Pwa-Haitian-Rice-with-Bean-Sauce-FT-RECIPE0823-320d47be8de941a082e8b46eea1fc49d.jpg)
José Mandojana
For this traditional Haitian dish, diri (rice) is served with a flavorful sos pwa (bean sauce). In his version of Diri ak Sos Pwa, Gregory Gourdet, chef-owner of Kann restaurant in Portland, Oregon, simmers kidney beans with onion, garlic, thyme, and a dash of clove for a hint of pungency and then blends them until smooth and saucy to top jasmine rice.
Ingredients
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1 pound dried dark red kidney beans
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10 1/2 cups water, divided, plus more as needed
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1 small yellow onion, chopped (about 1 1/4 cups)
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8 medium scallions, cut into 2-inch pieces (about 1 1/2 cups), divided
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10 garlic cloves, smashed
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3 (5- to 6-inch) thyme sprigs
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1 medium-size fresh Scotch bonnet chile or habanero chile, pierced a few times using a knife
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1 teaspoon black pepper
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1/4 teaspoon ground cloves
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1/4 cup plus 1 tablespoon olive oil, divided
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1 small yellow onion, cut crosswise into 1-inch-thick slices
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4 teaspoons kosher salt, divided, plus more to taste
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2 cups uncooked white jasmine rice, rinsed well
Directions
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Place beans in a large bowl, and add cool water to cover. Cover bowl, and let stand at room temperature for at least 4 hours or up to 8 hours.
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Drain beans; discard soaking liquid. Place beans in a 5-quart pot. Add 8 cups water, chopped onion, 1 cup scallions, garlic, thyme, chile, black pepper, and cloves; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until beans are tender, 1 hour and 30 minutes to 2 hours, adding more water as needed. Discard thyme sprigs and chile.
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Transfer about half of the beans and their cooking liquid to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, 10 to 20 seconds. Stir pureed beans back into pot with remaining beans.
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Heat 1/4 cup oil in a large skillet over medium. Add sliced onion, 1 tablespoon salt, and remaining scallions (about 1/2 cup). Cook, stirring occasionally, until fragrant and just beginning to brown, 4 to 6 minutes. Stir onion mixture into pot with beans, and bring to a simmer over medium-low; simmer, stirring occasionally, until flavors meld, about 15 minutes, adding additional water as needed to thin mixture to a thick, souplike consistency. Season with additional salt to taste. Cover and keep warm over low until ready to serve.
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While beans simmer, combine rice, remaining 2 1/2 cups water, remaining 1 tablespoon oil, and remaining 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium, and cook, uncovered and undisturbed, until water level is even with rice in pot, 2 to 4 minutes. Reduce heat to low; cover and cook, undisturbed, until water is completely absorbed and rice is tender and fluffy, 15 to 20 minutes.
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Spoon rice evenly into 6 bowls, and top with beans.
To make ahead
Beans can be prepared through step 4 up to 3 days in advance and stored in an airtight container in a refrigerator. Reheat the beans over low heat, stirring occasionally and thinning with water if needed. Season with additional salt to taste before serving.
Suggested pairing
Juicy, lively red: Field Recordings Fiction Red Blend
Originally appeared in Food & Wine magazine, August 2023