Haitian Rice and Beans

Yesterday, there was a service learning theme day at The Gooden School in Sierra Madre, which is the school I cook for. Service-Learning, involves hands-on student involvement with vital causes throughout the year at every grade level. Many such opportunities were highlighted on Service-Learning Theme Day (Tuesday, January 14). Student involvement in meaningful local and global causes was demonstrated at four interactive stations on the campus: Homelessness, Endangered Animals, Water Conservation, Haitian arts & culture.

All the students had a “snack” of rice and beans with lemonade, which is a main staple in Haiti. They also attached a note to each of these hand made warm scarves, which will be sent to Friends in Deed in Pasadena for their Bad Weather Shelter program.




Haiti Project

Haitian Rice and Beans

Serves 6

2 Tbs olive oil
2 cups onions, chopped
1 tsp dried oregano
3 garlic cloves, minced
½ tsp kosher salt
3 cups water
1 1/2 cups uncooked long-grain white rice
15 oz can pinto or red kidney beans, rinsed and drained

Heat oil in a large nonstick skillet over medium-high heat. Add onions, oregano, garlic and kosher salt to pan; cook 12 minutes or until the onions are tender, stirring frequently. Remove from heat. Cover and set aside.

Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in the beans and onions.


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