Haitian Sos Pwa Food

SOS PWA NWA (BLACK-BEAN SAUCE)

Sos Pwa Nwa (Black-Bean Sauce) image

This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge. Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother's house.

Provided by Francis Lam

Categories sauces and gravies

Time 2h

Yield 4 to 5 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 scallions, chopped
1 cup dried black beans, rinsed
1/2 cup coconut milk
1/2 tablespoon unsalted butter
1/2 tablespoon finely chopped flat-leaf parsley
1/2 chicken bouillon cube
Salt, to taste
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saucepan over medium heat. Sauté the onion, garlic and scallions until golden, about 8 minutes. Add the beans and 5 cups of water. Bring the water and beans to a boil over medium-high heat, covered, then boil until the beans are soft, about 1 1/2 hours. (This may take longer depending on your beans.) Add water occasionally to keep the beans submerged, if necessary; keep an eye on them, as you may need to add a fair amount of water, depending on your beans and how tight your pot lid is.
In a blender, purée the beans and any water left in the pot with an additional 1¾ cups water until very smooth. Force the purée through a fine strainer.
Return the bean purée to the pot over medium-low heat. Stir in the coconut milk, butter, parsley, bouillon cube, salt to taste and black pepper. Cook the bean purée, stirring occasionally, until it's the consistency of a rich gravy. (Adjust with water if necessary.)

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 2 grams, TransFat 0 grams

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