Riz et Pois

Rinse the dried red kidney beans under cold water and sort through them to remove any debris or discolored beans.

Place the beans in a large pot and add 6 to 8 cups of water. Bring to a boil, then reduce heat and simmer for 45 to 50 minutes until the beans are tender but still hold their shape.

Drain the cooked beans, reserving 3 cups of the cooking liquid. Season the beans with ½ teaspoon of salt and freshly ground black pepper to taste.

Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the minced garlic, chopped green pepper, green onions, and parsley, stirring constantly for 2 to 3 minutes until fragrant and beginning to soften.

Add the cooked beans to the pot and stir well to combine with the aromatic vegetables. Pour in the reserved bean cooking liquid and bring the mixture to a boil.

Add the rice to the pot and stir thoroughly to distribute evenly. Season with the remaining 1 teaspoon of salt, ½ teaspoon of ground black pepper, and ground cloves, stirring to incorporate.

Reduce heat to low, add the butter, and stir once more. Cover the pot with a tight-fitting lid and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.

Remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice to finish steaming and the flavors to settle.

Fluff the rice and beans with a fork, adjusting salt and pepper to taste. Serve hot in individual bowls.