Name: Diri Kole ak Pwa
Yield: 8 Servings
Ingredients: ½ small green bell pepper, ribs and seeds removed, coarsely chopped; ½ small white onion, coarsely chopped; ½ large shallot, coarsely chopped; ½ celery stalk, coarsely chopped; 1 scallion, coarsely chopped; ½ Scotch bonnet or habanero chile; 2 garlic cloves; 1 whole clove; ½ cup (lightly packed) cilantro leaves with tender stems; ½ cup (lightly packed) parsley leaves with tender stems; 2 Tbsp. extra-virgin olive oil; 1 Tbsp. thyme leaves; 2¼ tsp. distilled white vinegar; 2¼ tsp. fresh lime juice; 3 scallions, halved lengthwise; 3 garlic cloves; ¾ cup dried kidney beans, soaked overnight, drained; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 2 cups basmati rice; ¼ cup extra-virgin olive oil; 1 medium onion, finely chopped; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 5 garlic cloves, finely chopped; 3 sprigs thyme; 1½ tsp. freshly ground black pepper; 1 Scotch bonnet or habanero chile

Photograph by Jenny Huang, food styling by Rebecca Jurkevich, prop styling by Linden Elstran

A staple of Haitian cuisine, diri kole ak pwa is a celebrated bean and rice dish that gets its complex flavor profile from epis, Haiti’s verdant, peppery green seasoning akin to sofrito. Chef Gregory Gourdet’s epis recipe makes more than you’ll need for this dish alone—keep any extra in a lidded container in the fridge and use it to season stews and marinate meats.

What you’ll need

Food Processor
$63 At Amazon
Citrus Juicer
$20 $15 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Dutch Oven
$133 $80 At Amazon
Medium Pot with Lid
$155 At Amazon
Mesh Sieve
$13 At Amazon

Recipe notes