I can’t pinpoint exactly when I started liking this stuff but I’m so happy that I did because really and truly it is good for you; it’s made out of beans for heavens sake. Black beans are a great source of fiber, protein, vitamins and minerals which makes it a good addition to any diet.
I learned how to make this dish from my mother. When boiling the beans she would always add scallions and garlic in the water. When I asked her why she does that, her response was because it helps reduce gas, now I don’t know how true that is (I’m not a nutritionist) but it sounds good so I hope it is true LOL.
In Haïti, if you didn’t own a blender the women would usually mash the beans using a pilòn (motar & pestle). After mashing them they will then use a strainer and the liquid that the beans were boiled in to make it smooth. It sounds like a lot but it really isn’t, I would compare it to mashing potatoes; the fact that they are soft makes mashing them easy. With that being said; Thank God for a blender! LOL In the past my mom would blend her beans in a blender (I forget which one) and after blending she would have to use a strainer to run the puree through it to make it smooth (extra work). I used the Nutri-bullet to blend down my beans and it came out super smooth so I didn’t have to use a strainer (Thank you Lord!).
Black bean puree is usually served over rice or polenta and some people (myself included) just eat it alone kinda like a black bean soup. It is that good! I hope you try and like this recipe as much as I do.
Watch me make Sos pwa nwa here:
Sòs Pwa Nwa (Black Bean Puree)Print Recipe
- 2 cups of black beans, thoroughly rinsed
- 10-14 cups of water
- 2 garlic cloves
- 2 sprigs of scallion
- 2 sprigs of thyme
- 1/8 tsp clove powder
- 1 tablespoon butter
- 2 tablespoon creamed coconut
- 1 scotch bonnet/hot pepper (optional)
- 1/3 cup sliced onions
Add beans, water, garlic and scallion to a large pot and boil for 1 hour and a half or until tender. Add water continuously as needed during the boiling process (I usually 4 more additional cups, adding 1 cup at different intervals).
Once beans are tender drain beans, garlic and scallion and reserve liquid. Set aside ½ cup of beans for later use.
Using a blender, puree beans, garlic and scallion with reserved liquid; if it is not enough you may add 1 cup of water. You decide the thickness of your bean puree.
On low heat add ½ cup of reserved beans, the puree, two cups of water, salt, clove powder, creamed coconut, butter, onions, thyme and scotch bonnet to pot and stir being sure not to puncture the scotch bonnet.
Salt to taste and let it simmer for 10 minutes then serve.
To save time, soak beans in water overnight or at least for 6-12 hours before boiling.