200 G of kidney beans
50 G of salted chest
1 average onion
2 shallots
2 cloves of garlic
2 cuil with plant oil soup
350 G of rice long grain, washed and drained
3 cloves
1 furnished bouquet (1 thyme branch, 3 flat parsley branches, 1 sheet of bay-tree)
2 spoon with butter soup
1 small green West-Indian pepper (pepper lampion)
deicing salt, pepper of the mill.

The very same day, cover - from 1 liter of water, carry to boiling and make cook 2:00 with soft fire. The beans must be tender but nonmolten.

Cut the chest salted in very small plugs, peel and chop finely onion, shallots and garlic. Make return the whole in oil 10 min has average fire, until colouring. Add beans, rice, the cloves, the furnished bouquet, butter, whole pepper and the water of cooking of beans. Salt with the deicing salt, carry to boiling and make cook 15-20 min with cover gently, until rice is quite tender. If water evaporates, add - in a little and to measurement. Withdraw pepper and pepper before being useful.

It is the Haitian version with rice with kidney beans that one finds in all the Caribbean and creole area, makes some in all the Latin America. In Haiti, it is really a national dish.