Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Red Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts water
- 2 cups dried red beans, rinsed
- 1 can (13 3/4 ounces) beef broth
- Water
- 1 tablespoon salt
- 8 parsley sprigs
- 3 scallions or green onions, chopped
- 3 garlic cloves
- 1/4 teaspoons dried rosemary
- 3 tablespoons peanut oil
- 2 cups rice
Directions
Bring water to boiling. Add red beans and cook covered for 1 1/2 hours.
Drain beans, reserving liquid, and set aside. Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside.
In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.
Heat oil and seasoning paste in a Dutch oven over medium heat. Put rice in Dutch oven and stir until well coated with oil. Add reserved liquid and bring to a boil, stirring. Add beans and again bring to a boil. Reduce heat, cover, and cook undisturbed for 20 minutes.
Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.
Category:Haitian Recipes
Category:Haitian Vegetarian