Diri kole ak Pwa Nwa (Rice and Black beans)

January 12, 2021

1h 50 minutes

medium

serves 4

I’m back with another rice recipe guys, this time with black beans. I’ve been giving you a lot of rice recipes as of late so I will cool it and bring more interesting recipes to you soon. Not that we don’t love rice and black beans, I mean c’mon, it’s rice and it’s absolutely delicious but a little variety never hurt anyone so stay tuned for more variety.

This rice dish comes together just as fast as the other recipes do and I love that. Once you have all of your ingredients measured out it takes about 20-30 minutes for it to come together minus the bean cooking time of course. I cooked my beans in my new obsession, my Instant Pot and it took all of 25 minutes. Actually, let’s say it took about 35 minutes; I’m adding 10 minutes because we have to account for the instant pot coming to pressure. When you think about it, 35 minutes isn’t bad at all compared to an hour plus.

I served this delicious rice with Tasso Den (Turkey Tasso/Fried Turkey) and fried plantains, it was absolutely delicious.

Watch me make Diri kole ak Pwa Nwa here:

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Instant Pot (6-Quart)

Goya Black Beans Dry

PA Pure Creamed Coconut

Vegetable Bouillon Cubes

Large aluminum pot

Wooden Spoon Set

Mini glass prep bowls

Measuring Cups and Spoons set

Extra Large Cutting Board

3 from 1 Review

Ingredients

Adjust Servings

	2 cups jasmine rice (rinsed)
	1 cup dry black beans (rinsed)
	⅓ cup oil
	¼ cup epis
	1/8 teaspoon clove powder (two cloves)
	Pinch of cayenne pepper
	1 teaspoon salt
	1 bouillon cube
	1 teaspoon garlic powder
	1 teaspoon onion powder
	1 tablespoon creamed coconut
	1tablespoon cooking margarine or butter
	2 sprigs of thyme
	1 hot pepper

For Dressing

Directions

1.

Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce):

.In a medium pot on medium to high heat, add beans and 10 cups of water and bring to a boil. Cook beans for 1 hour and 20 minutes. After an hour add 2 additional cups of water to the beans for the remaining 20 minutes. Once cooked, drain beans and set liquid aside.

Mark as complete

2.

Cook the chicken (or substitute 2 cups shredded cooked chicken):

In a medium pot on low to medium heat add oil, followed by epis and garlic, mix for about one minute. Add beans, bouillon cube, garlic, onion powder, and mix

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3.

Mix the chicken with the barbecue sauce:

Add 3 ½ cups of reserved bean liquid, salt, clove powder, cayenne pepper, cooking margarine, creamed coconut, thyme, hot pepper and mix.

Mark as complete

4.

Allow liquid to come to a boil then add rice and mix. When most of the water evaporates, lower the heat, cover and let cook for 20 minutes.

Mark as complete

5.

Serve hot and enjoy!

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Notes

Cook your beans in your pressure cooker (if you have one). I have an Instant Pot and my cook time was 25 minutes including the 10 minutes it took for the pot to come to pressure. So all together it was 5 cups of water, 1 cup of dry beans and 35 minutes cooking time.