📝 About This Recipe
A cornerstone of Haitian soul food, Diri ak Pwa Blan is a comforting masterpiece that transforms humble white beans and jasmine rice into a fragrant, savory delight. This dish is defined by its creamy texture and the aromatic 'epis' base, offering a subtle sweetness from the beans balanced by the heat of a whole scotch bonnet pepper. It is a versatile staple that represents the heart of Caribbean home cooking—simple, nourishing, and deeply flavorful.
🥗 Ingredients
The Bean Base
- 1 cup Dry White Navy Beans (soaked overnight and rinsed, or use 2 cans of pre-cooked beans)
- 6 cups Water (for boiling the beans)
- 3 pieces Garlic Cloves (crushed)
Aromatics and Seasoning
- 3 tablespoons Vegetable Oil
- 2 tablespoons Haitian Epis (Seasoning Base) (blend of scallions, garlic, peppers, and parsley)
- 4-5 pieces Whole Cloves (essential for authentic aroma)
- 1 piece Scotch Bonnet Pepper (kept whole to avoid excessive heat)
- 3 pieces Thyme Sprigs (fresh)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Butter (unsalted)
The Rice
- 2 cups Long-Grain Jasmine Rice (rinsed until water runs clear)
- 4 cups Reserved Bean Liquid (supplement with water if needed)
👨🍳 Instructions
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1
In a large pot, add the soaked white beans, 6 cups of water, and crushed garlic. Bring to a boil, then reduce heat and simmer for 30-40 minutes until beans are tender but not mushy.
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2
Once the beans are cooked, drain them but be sure to reserve 4 cups of the cooking liquid. This liquid contains the flavor and color for the rice.
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3
In a heavy-bottomed pot or a traditional 'chodyè', heat the vegetable oil over medium heat.
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4
Add the Haitian epis to the hot oil and sauté for 2 minutes until fragrant and the moisture begins to evaporate.
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5
Stir in the cooked beans and the whole cloves. Sauté the beans with the epis for 3-5 minutes, allowing them to slightly crisp and absorb the aromatics.
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6
Pour in the 4 cups of reserved bean liquid. If you don't have enough, add water to reach the 4-cup mark.
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7
Add the thyme sprigs, salt, pepper, and the whole scotch bonnet pepper. Be very careful not to puncture the pepper, or the dish will become extremely spicy.
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8
Bring the liquid to a rolling boil. Taste the water; it should be slightly over-salted, as the rice will absorb the salt.
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9
Add the rinsed jasmine rice to the pot. Stir once to distribute the beans and rice evenly.
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10
Allow the rice to cook uncovered on medium-high heat until the water level has evaporated to the surface of the rice (about 8-10 minutes).
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11
Lower the heat to the absolute minimum. Remove the scotch bonnet pepper if you are worried about it bursting, or leave it on top for flavor.
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12
Place the tablespoon of butter on top of the rice and cover the pot with a tight-fitting lid. You can place a piece of parchment paper or foil under the lid to trap the steam.
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13
Steam the rice for 20 minutes without opening the lid. This allows the grains to become perfectly fluffy.
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14
Turn off the heat and let the rice sit for 5 minutes. Remove the thyme sprigs and cloves if found, then fluff gently with a fork before serving.
💡 Chef's Tips
Always rinse your jasmine rice until the water is clear to remove excess starch; this prevents the rice from becoming gummy. If using canned beans, sauté them longer with the epis to build deeper flavor, as you lose the natural bean broth. To get the coveted 'gratin' (the crispy rice at the bottom), leave the rice on low heat for an extra 5 minutes at the end. Never stir the rice once it has started steaming, or you will break the grains and ruin the texture. If you want a richer flavor, replace 1 cup of the bean liquid with 1 cup of coconut milk.
🍽️ Serving Suggestions
Serve alongside 'Griot' (Haitian fried pork) for the ultimate traditional feast. Pair with a side of 'Pikliz' (spicy pickled vegetable slaw) to cut through the richness of the beans. Excellent when served with a simple avocado salad or sliced tomato. Goes beautifully with a glass of cold 'Jus de Citron' (Haitian limeade). Top with a piece of 'Poulet en Sauce' (stewed chicken) for a hearty Sunday dinner.