Haitian Rice and Black Beans

Haitian Black beans and Rice

1 quart water, 1 cup dried black beans, rinsed, 1/2 tablespoon salt, 8 parsley sprigs’ 3 scallions or 3 green onions, chopped, 2 garlic cloves, 1/4 teaspoon dried rosemary, 2 tablespoons oil, 1 cup rice

Bring water to boiling. Add beans and cook covered for 1 1/2 hours. Drain beans, reserving liquid, and set aside. Add enough water to bean liquid to equal 2 1/2 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. (serves 4)