AuthorEden HagosYields1 ServingCategoryCaribbean
Nothing compares to Sòs Pwa Nwa with sliced avocados, fried plantains, pikliz, and a big bowl of rice, but to be honest, I love it so much I often eat it on its own!
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 feel to adjust the coconut cream and spice to your liking once you've made it a couple times.
Ingredients
Directions
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!
Ingredients
Directions
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!
