Haitian Sos Pwa Nwa (Black Bean Sauce)
Haitian Sos Pwa Nwa (Black Bean Sauce)
Ingredients
For the Beans
- 2 cups dried black beans, rinsed and picked through
- 7 cups water
- 4 garlic cloves
- 1 green onions, roughly chopped
- 1/4 red bell pepper, roughly chopped (optional)
For the Sauce
- 1 tablespoon olive oil
- 2 tablespoons Haitian épis
- 1 1/2 teaspoons Complete Seasoning
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt, or to taste
- 2 tablespoons unsalted butter
- 1/2 cup unsweetened coconut milk, fresh or canned
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 Scotch bonnet or habanero pepper, whole
- 4 whole cloves
Instructions
- 1
Rinse and pick through 2 cups of dried black beans, ensuring no debris or stones remain.
⏱️ 5 min
- 2
In a large pot, combine the rinsed black beans with 7 cups of water, 4 garlic cloves, 1 roughly chopped green onion, and 1/4 roughly chopped red bell pepper (if using). Bring to a boil, then reduce heat and simmer until the beans are tender, about 60-75 minutes. Add more water if needed to keep the beans submerged.
⏱️ 75 min
- 3
Once the beans are tender, carefully remove and reserve about 1/2 cup of the whole cooked beans. Set aside for later.
⏱️ 5 min
- 4
Using an immersion blender, or by carefully transferring to a regular blender, blend the remaining cooked beans and their cooking liquid until smooth, creating a creamy base for the sauce. Be cautious if using a regular blender with hot liquids.
⏱️ 5 min
- 5
In a separate medium-sized pot, heat 1 tablespoon of olive oil over medium heat.
⏱️ 1 min
- 6
Add 2 tablespoons of Haitian épis to the pot and sauté briefly, stirring constantly, until fragrant, about 1-2 minutes.
⏱️ 2 min
- 7
Pour the blended black bean mixture into the pot with the épis. Stir well to combine.
⏱️ 1 min
- 8
Stir in 1 1/2 teaspoons of Complete Seasoning, 1 teaspoon of chicken bouillon powder, and 1 teaspoon of salt. Taste and adjust salt if needed.
⏱️ 1 min
- 9
Add 2 tablespoons of unsalted butter to the sauce, stirring until it melts and is fully incorporated.
⏱️ 1 min
- 10
Pour in 1/2 cup of unsweetened coconut milk (fresh or canned) and stir until combined.
⏱️ 1 min
- 11
Add 2-3 sprigs of fresh parsley and 2–3 sprigs of fresh thyme to the sauce.
⏱️ 1 min
- 12
Carefully insert 4 whole cloves into the whole Scotch bonnet or habanero pepper. Add the prepared pepper to the sauce. Do not break the pepper if you prefer a milder heat.
⏱️ 1 min
- 13
Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens to your desired consistency and the flavors have melded, about 5-10 minutes. Remove the sprigs of parsley and thyme, and the whole pepper before serving.
⏱️ 10 min
- 14
Finally, stir in the reserved 1/2 cup of whole cooked beans. Serve hot with rice or your favorite Haitian dishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Haitian Sos Pwa Nwa (Black Bean Sauce)
For the Beans
- 2 cups dried black beans, rinsed and picked through
- 7 cups water
- 4 garlic cloves
- 1 green onions, roughly chopped
- 1/4 red bell pepper, roughly chopped (optional)
For the Sauce
- 1 tablespoon olive oil
- 2 tablespoons Haitian épis
- 1 1/2 teaspoons Complete Seasoning
- 1 teaspoon chicken bouillon powder
- 1 teaspoon salt, or to taste
- 2 tablespoons unsalted butter
- 1/2 cup unsweetened coconut milk, fresh or canned
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 Scotch bonnet or habanero pepper, whole
- 4 whole cloves
Instructions
- 1
Rinse and pick through 2 cups of dried black beans, ensuring no debris or stones remain.
⏱️ 5 min - 2
In a large pot, combine the rinsed black beans with 7 cups of water, 4 garlic cloves, 1 roughly chopped green onion, and 1/4 roughly chopped red bell pepper (if using). Bring to a boil, then reduce heat and simmer until the beans are tender, about 60-75 minutes. Add more water if needed to keep the beans submerged.
⏱️ 75 min - 3
Once the beans are tender, carefully remove and reserve about 1/2 cup of the whole cooked beans. Set aside for later.
⏱️ 5 min - 4
Using an immersion blender, or by carefully transferring to a regular blender, blend the remaining cooked beans and their cooking liquid until smooth, creating a creamy base for the sauce. Be cautious if using a regular blender with hot liquids.
⏱️ 5 min - 5
In a separate medium-sized pot, heat 1 tablespoon of olive oil over medium heat.
⏱️ 1 min - 6
Add 2 tablespoons of Haitian épis to the pot and sauté briefly, stirring constantly, until fragrant, about 1-2 minutes.
⏱️ 2 min - 7
Pour the blended black bean mixture into the pot with the épis. Stir well to combine.
⏱️ 1 min - 8
Stir in 1 1/2 teaspoons of Complete Seasoning, 1 teaspoon of chicken bouillon powder, and 1 teaspoon of salt. Taste and adjust salt if needed.
⏱️ 1 min - 9
Add 2 tablespoons of unsalted butter to the sauce, stirring until it melts and is fully incorporated.
⏱️ 1 min - 10
Pour in 1/2 cup of unsweetened coconut milk (fresh or canned) and stir until combined.
⏱️ 1 min - 11
Add 2-3 sprigs of fresh parsley and 2–3 sprigs of fresh thyme to the sauce.
⏱️ 1 min - 12
Carefully insert 4 whole cloves into the whole Scotch bonnet or habanero pepper. Add the prepared pepper to the sauce. Do not break the pepper if you prefer a milder heat.
⏱️ 1 min - 13
Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens to your desired consistency and the flavors have melded, about 5-10 minutes. Remove the sprigs of parsley and thyme, and the whole pepper before serving.
⏱️ 10 min - 14
Finally, stir in the reserved 1/2 cup of whole cooked beans. Serve hot with rice or your favorite Haitian dishes.
⏱️ 1 min