Stir in the rice, stock or water, and salt and pepper to taste. Simmer for 5-10 minutes to meld flavors. Place beans in a large pot and cover with 3 inches of water. Spoon 1 cup rice mixture onto each of 6 serving plates; top each serving with about 1/4 cup shallot mixture. Reduce heat and simmer 1 1/2 hours, or until tender. Add the garlic and sauté for another 1-2 minutes. Measure reserved liquid and add water to equal 5 cups. Add more of the cooking liquid if the pot looks dry but the beans/rice are still not fully cooked. Stir the rice and beans. If you like your rice dried-cooked, you don't want your beans overcooked. Each case consists of three, five pound bags. Stir in remaining 1/4 teaspoon salt and beans. Stir in cooked beans and cook for 5 minutes. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Heat the butter in a large saucepan over medium heat. Heat oil in a large skillet over medium heat. Bring to a boil. Add the onion and bell pepper; sauté until the onion is translucent. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Once cooked, drain the beans and keep 1 1/2 cup of the boiled water aside for the rice cooking. Add coconut milk and 5 cups (adjust if changing serving size) of the cooking liquid from the beans. Cook for 20-30 minutes until the rice and beans are both soft. Heat the oil in a pan; then add the green onions and cooked beans. Remove from heat; fluff with a fork. Drain reserving liquid. Bring 3 cups water and chile to a boil in a medium saucepan; add rice. To create a perfect meal, pair this dish with your favorite fresh meat such as chicken or beef. Saute onions and garlic until fragrant. Haitian rice and black beans is a traditional Haitian dish flavored with minced garlic, crispy toasted onions, cayenne pepper and cloves. Add beans and uncooked rice back to the pot. Directions for the Rice. Usually, it takes about 35 to 45 minutes, depending on the kind of beans that is used. Produced by Bulk Food Inc.