Does anyone here have any good Haitian recipes?

I was hoping maybe for a recipe for legume or black rice and that really delicious potatoe salad. You see my husband is Haitian so i found out that i love the food but don't really know how to cook it. His family doesn't really speak English well to explain to me and my hubby is deployed to Iraq. I have looked online for recipes but never really found any. Any recipe would be greatly appreciated! Thanks in advance.Does anyone here have any good Haitian recipes?
Haitian Rice and beans





Ingredients:


***SPICE MIXTURE***


1/2 shallot -- chopped


1/4 large red onion -- quartered


1/2 bunch scallions -- trimmed


1/4 head garlic -- cloves separated and peeled


2 tablespoons olive oil -- or more as needed


***RICE AND BEANS***


1 cup dried pinto beans -- soaked overnight in


5 cups water


2 tablespoons olive oil


4 cups white rice


2 bay leaves


1 teaspoon adobo seasoning -- optional


salt and pepper -- to taste


1/4 teaspoon ground cloves


3 large sprigs fresh parsley


3 sprigs fresh thyme


1 scotch bonnet chili pepper -- or less, if you like








Directions:





SPICE MIXTURE:





In a food processor, combine the shallot, onion, scallions, and garlic. Work the mixture until it is finely chopped. Add the oil 1 tablespoon at a time and pulse the mixture until it forms a coarse paste.





Transfer to a container, cover, and refrigerate until ready to use.





RICE AND BEANS:





In a large pot, bring the beans and their soaking water to a boil. Lower the heat, cover the pan, and simmer about 45 minutes, or until they are tender. Drain the beans, reserving liquid.





In a large soup pot, heat the oil. Add the spice mixture. Cook, stirring, for 2 minutes or until the mixture browns lightly.





Stir in the beans and cook for 2 minutes, stirring.





Measure the reserved cooking liquid, and add enough water to make 8 cups. Pour it into the beans and bring to a boil. Stir in the rice. Lower the heat and simmer, stirring often, for 20 minutes or until only a little liquid remains.





Turn the heat to the lowest setting. Stir in the bay leaves, adobo (if using), salt, pepper, and cloves. Place the parsley sprigs, thyme sprigs, and Scotch bonnet pepper on top. Press a piece of foil directly onto the rice. Cover the pot and continue cooking for 18 to 20 minutes or until the rice is very tender. Remove parsley, thyme, and chili pepper before serving.Does anyone here have any good Haitian recipes?
i guess every haitian cooks different cause my mom doesn't do all that and my mom is a great cook, that rice recipe looks like it takes too long, my mom makes it in like an hr and doesn't use all the excess crap that is listed in that recipe. Report Abuse

HAITIAN BLACK BEANS


2 c. dried black beans, picked over rinsed and soaked


4 c. water


2 lg. onion, chopped


1 c. chopped green pepper


1 tbsp. minced garlic


2 bay leaves


1/2 tsp. salt (if desired)


1/4 tsp. fresh ground black pepper


1/4 tsp. oregano


1/4 tsp. thyme


3 tbsp. cider vinegar


1 (4 oz.) jar pimentos, drained and chopped





1. Drain soaked beans and add them to water in medium saucepan. Bring to boil, reduce heat, cover pan and simmer for 30 minutes.


2. Add onions, green pepper, garlic, bay leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer. Check after 40 minutes add more water if necessary. Stir in vinegar, simmer for another minute.


3. Five minutes before serving the beans remove the bay leaves, stir in pimento and heat the beans, stirring often to avoid scorching. Good served with rice.





HAITIAN CHICKEN


2 1/2 lb. chicken, cut up


1/4 c. lime juice


2 1/2 tbsp. honey


1 tsp. dry mustard


1/2 tsp. black pepper


1/4 tsp. paprika


1 tbsp. chili powder


Pinch of red pepper


1 lg. clove garlic


2 tbsp. olive oil


1 tsp. salt


2 tbsp. basil





1. Arrange chicken skin side down in shallow baking dish. Combine remaining ingredients in small bowl. Pour over chicken. Cover and refrigerate 4 hours. Bake at 350 degrees uncovered 30 minutes. Turn and bake 30 more minutes, basting. Broil until brown. Sprinkle with bread crumbs.