You can’t have “griot” with out the rice and beans! But of course you can make this with any vegetables, seafood, or chicken on the side. Don’t forget to check out the other recipes that complete this meal.
I like to use turtle beans just cause it gives the rice a nice color but you can always stay traditional and use red kidney beans.
I also use jasmine rice instead because I prefer the taste and texture, but feel free to use what you have at home, just be sure to read the rice to water ratio.
I use a thin/light aluminum pot to make the rice. I bought it in the Haitian stores and is made specially for making the rice but if you don't have it, try using a stainless steel pot.
The night before make sure to wash and soak the beans. Make sure you have at least double the water to well cover the beans .
Boil the beans in a large pot with 4 cups of water. Cover and cook for about 40 minutes or until the beans are tender. Drain the beans but make sure to keep the liquid, you will need it for the rice.
Mince the garlic, put it in a pot with oil and cook for one minute. Add the beans, cloves and salt to taste and cook for another minute. Add the rice and add 2 cups of liquid from the beans, this is where your rice gets the color from. I usually do 1:1 ratio for rice and liquid.
*if you want your rice to have more flavor you can add 1-2 beef bouillon cubes.
Bring your rice to a boil, and then reduce heat to medium-low and cover for 20-25 minutes.