On a scale from 1 to 7, how often do you eat beans? A rich source of protein and fibre, they’re a super versatile ingredient that can be included in almost any diet.
One of my favourite kinds is the Black bean (aka the Turtle bean), especially when they’re used in Haitian Sòs/Sauce Pwa Nwa. It’s a creamy sauce that’s packed with flavour and the perfect addition to your winter lineup of soups and stews.
Over the years I’ve modified the original recipe a bit (don’t we all? #blackfoodielife) by adding more coconut cream and pepper to make the dish a little creamier and a whole lot spicier, but today I’m sharing a more traditional recipe with you.
This dish has always been amazing in my eyes, but recently I discovered that it’s truly A1 because it can be made with Canadian-grown ingredients. Black beans are grown across the country, but beans from Ontario are known all over the world for their high crop quality. Over 90% of them are exported outside of North America. Wow!
The next time you try this Haitian dish, support local farmers by buying Black beans grown here at home. Just look for “Product of Canada” or “Made with Domestic Ingredients” labels on the can or package to make sure you’re picking up the right one.
I won’t lie, I’ll still take a trip to the island to enjoy this dish like a local, but in the winter, there’s really nothing better than digging into a piping hot bowl of something savoury and delicious while Netflix pulls up my favourite show. I dare you not to add Sòs Pwa Nwa to your comfort food roster.
Lip-Smacking Sòs Pwa Nwa
You will need:
- 3 to 4 Tablespoons Épis or Caribbean Green Seasoning
- 1 Chicken (or vegetable) bouillon cube
- 2 sprigs of green onion
- 2 shallots
- 3 garlic cloves
- 2 cups dry Ontario Black beans
- 3/4 cup coconut cream
- 3 sprigs fresh thyme
- 1 scotch bonnet pepper
- 5 cloves
- ¼ of a green bell pepper, as is
- 1 Tablespoon butter (optional)
- Salt and pepper to taste
- Wash 2 cups of dry Ontario Black beans thoroughly and then add to a large pot filled with about 2L of lightly salted water.
- Add 2 sprigs of green onions and 2 crushed pieces of garlic to the water and bring the pot to a boil. Once the pot has boiled, cook the beans until soft and easily pierced with a fork, for about an hour.
- Remove the beans from the pot, reserving the liquid for the next few steps.
- Put the beans into a food processor and process them in 10 second increments, adding the reserved bean liquid to help the mixture achieve a smooth consistency.
- Use a strainer to sift the bean purée of any lumps and set them aside.
- Finely chop shallots and garlic. Sautée them in a large pot with oil on medium heat.
- When the shallots and garlic are fragrant, add the green seasoning to the pot alongside the puréed bean mixture and leftover bean water. Stir well until the ingredients are combined.
- Then, stir in the coconut cream, thyme, and scotch bonnet pepper. Pro Tip: If you want more heat, cut the scotch bonnet pepper in half or pierce it with a fork before adding it to the pot.
- Next, poke a few cloves into the green bell pepper and add it to the pot. (This step makes it easier to remove the cloves from the bean sauce since nobody likes accidentally biting into cloves when eating.)
- Let the Sòs Pwa simmer for 15 to 20 minutes, making sure to taste it and season it with salt and pepper as desired. If you’d like it a little creamier, swirl in 2 tablespoons of butter near the end until completely combined.
Serve the Sòs Pwa Nwa with white rice and a side of pikliz and/or sliced avocados for the ultimate meal!
This article is sponsored by Ontario Beans. Looking to expand your options for meal planning? Get lots of great tips, recipes, and nutritional info over at betterwithbeans.ca.