Diri Ak Pwa

Ingredients

• 1.25 cups Long Grain Rice
• 1.5 cups Red Kidney Beans
• 1 pcs Onion
• 1 pcs Green Bell Pepper
• 3 pcs Scallion
• 4 pcs Garlic
• 8 tbsp Parsley
• 3 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1.75 cups Vegetable Stock
• 2 pcs Cloves
• 1 pcs Scotch Bonnet Pepper
• 2.75 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 1 tbsp Butter
• 1 pcs Lime
• 4 pcs Thyme

Method

1. In a small food processor, pulse {onion}, {green_bell_pepper}, {scallion}, {garlic}, {parsley}, a little {olive_oil}, {thyme}, {black_pepper}, and {kosher_salt} into a coarse paste. Keep it loose and green rather than fully smooth so it stays fresh and aromatic.
2. Rinse {long_grain_rice} under cold water until the water runs mostly clear, then drain well so the grains cook up separate.
3. Heat a heavy saucepan over medium heat and add {olive_oil}. Stir in the epis from the earlier step and sweat until fragrant and bright, then add {tomato_paste} and {cloves}. Cook gently until the paste darkens slightly and smells sweet, keeping the mixture from browning hard.
4. Add {red_kidney_beans} and their liquid to the saucepan with a pinch more {kosher_salt}. Simmer over medium-low heat until the beans taste seasoned and the broth picks up the green aroma of the epis.
5. Stir {long_grain_rice} into the bean base, then pour in {vegetable_stock}. Add {scotch_bonnet_pepper} whole, season again with {kosher_salt}, bring to a boil over medium-high heat, then cover and cook on low heat until the grains are tender and the liquid is absorbed.
6. Turn off the heat and let the covered rice stand so the steam finishes the center of the grains and the pot settles into a fluffy texture.
7. Remove {scotch_bonnet_pepper} and {cloves}, then fluff the rice with {butter}. Squeeze in {lime} for brightness, taste, and adjust with {kosher_salt} and {black_pepper} so the beans and rice taste vivid and rounded.