Haitian Sos Pwa (Black Bean Sauce)
Haitian Sos Pwa (Black Bean Sauce)
Ingredients
- 14 ounces dried black beans
- 6 cups water, for boiling
- 4 garlic cloves
- 2 green onions, cut
- 1/4 red bell pepper, optional
- 1 teaspoon salt, to taste
- 1/4 cup fresh parsley, chopped, as needed
- 1 scotch bonnet or habanero pepper, whole, with 3-4 cloves stuck into it
- 1 cup coconut milk, optional, for creaminess
- 1 teaspoon Complete seasoning
- 1 teaspoon chicken bouillon
- 1 tablespoon butter
Instructions
- 1
Rinse the dried black beans thoroughly under cold water. Inspect the beans and remove any small stones or debris.
⏱️ 5 min
- 2
In a large pot, combine the washed black beans, 6 cups of water, 4 garlic cloves, 2 cut green onions, and the 1/4 red bell pepper (if using). Add 1 teaspoon of salt.
⏱️ 5 min
- 3
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the beans are very soft and tender. Do not discard the cooking liquid, as it is essential for flavor.
⏱️ 180 min
- 4
Carefully scoop out most of the cooked beans along with some of their cooking liquid into a blender. Blend until the mixture is smooth and creamy. If you prefer some texture, set aside about 2 spoonfuls of whole beans before blending.
⏱️ 10 min
- 5
Pour the blended bean mixture through a fine-mesh strainer back into the pot. Use a spoon or spatula to press the mixture through the strainer, ensuring a smooth, clean sauce texture. Discard any solids left in the strainer.
⏱️ 5 min
- 6
To the strained black bean sauce in the pot, add the fresh parsley, the whole scotch bonnet or habanero pepper (with cloves stuck in it), 1 cup of coconut milk (if using), 1 teaspoon of Complete seasoning, 1 teaspoon of chicken bouillon, and 1 tablespoon of butter. Taste and add additional salt if needed. If you set aside whole beans, add them back into the pot now and stir to combine.
⏱️ 5 min
- 7
Bring the sauce to a gentle simmer over medium-low heat and cook for 10 to 15 minutes, stirring occasionally, until it thickens into a rich, smooth sauce. If the sauce becomes too thick, add a little water to reach your desired consistency. If it's too thin, simmer for a few more minutes until it thickens.
⏱️ 15 min
- 8
Carefully remove the whole scotch bonnet or habanero pepper before serving. Serve the Haitian Sos Pwa hot with white rice (diri blanc), diri kole, or alongside plantains and avocado.
Kitchen Tools
Nutrition Facts (per serving)
Haitian Sos Pwa (Black Bean Sauce)
- 14 ounces dried black beans
- 6 cups water, for boiling
- 4 garlic cloves
- 2 green onions, cut
- 1/4 red bell pepper, optional
- 1 teaspoon salt, to taste
- 1/4 cup fresh parsley, chopped, as needed
- 1 scotch bonnet or habanero pepper, whole, with 3-4 cloves stuck into it
- 1 cup coconut milk, optional, for creaminess
- 1 teaspoon Complete seasoning
- 1 teaspoon chicken bouillon
- 1 tablespoon butter
Instructions
- 1
Rinse the dried black beans thoroughly under cold water. Inspect the beans and remove any small stones or debris.
⏱️ 5 min - 2
In a large pot, combine the washed black beans, 6 cups of water, 4 garlic cloves, 2 cut green onions, and the 1/4 red bell pepper (if using). Add 1 teaspoon of salt.
⏱️ 5 min - 3
Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the beans are very soft and tender. Do not discard the cooking liquid, as it is essential for flavor.
⏱️ 180 min - 4
Carefully scoop out most of the cooked beans along with some of their cooking liquid into a blender. Blend until the mixture is smooth and creamy. If you prefer some texture, set aside about 2 spoonfuls of whole beans before blending.
⏱️ 10 min - 5
Pour the blended bean mixture through a fine-mesh strainer back into the pot. Use a spoon or spatula to press the mixture through the strainer, ensuring a smooth, clean sauce texture. Discard any solids left in the strainer.
⏱️ 5 min - 6
To the strained black bean sauce in the pot, add the fresh parsley, the whole scotch bonnet or habanero pepper (with cloves stuck in it), 1 cup of coconut milk (if using), 1 teaspoon of Complete seasoning, 1 teaspoon of chicken bouillon, and 1 tablespoon of butter. Taste and add additional salt if needed. If you set aside whole beans, add them back into the pot now and stir to combine.
⏱️ 5 min - 7
Bring the sauce to a gentle simmer over medium-low heat and cook for 10 to 15 minutes, stirring occasionally, until it thickens into a rich, smooth sauce. If the sauce becomes too thick, add a little water to reach your desired consistency. If it's too thin, simmer for a few more minutes until it thickens.
⏱️ 15 min - 8
Carefully remove the whole scotch bonnet or habanero pepper before serving. Serve the Haitian Sos Pwa hot with white rice (diri blanc), diri kole, or alongside plantains and avocado.