Rich and full of flavor.. this silky pureed black bean sauce is EVERYTHING especially if you go the extra mile and add Boy-boy!!! Hello!! Who am I preaching to today?!!!...... Sós Pwa has definitely earned its spot as a staple in Haitian cuisine... absolutely delicious when paired with fluffy aromatic nutty "Jasmine Rice" or elegantly poured over Mayi Moulen... but if you are a true fan of it like I am... You can literally eat it by itself with the boy-boy. Now, when making Sós Pwa there are two ingredients that I absolutely cannot do without... Scotch Bonnet Pepper and Andui.... Although Scotch bonnet pepper plays a major role in Haitian cuisine...when paired with Sós Pwa the pepper should not be as prominent... There should only be a subtle hint of the Scotch bonnet pepper in the Sós Pwa, just a whisper of heat... a teeny tiny hint... and the Andui should also be subtle....to me that's what makes a delicious Sós Pwa. Another important step for me when making Sós Pwa is sauteing finely chopped onions... Sauteing it to the point where it melts into the Sós Pwa...Ohhhh yessss! Those few extra steps is what makes a memorable plate of food...
Prep time: 5-10 min
Cook time: 55 min-1:05 boiling
Simmer time : 15 -20 min
1 1/2 cup Dried Black Beans
(washed and checked for stones/pebbles)
15 cups of water
2 tsp salt
4 garlic cloves ..peeled
1 scotch bonnet pepper cut exactly in half
1 scallion roughly chopped
2 sprigs of parsley ( remove and discard stems)
2 thyme sprigs
1/3 cup FINELY chopped onions
1/3 cup vegetable oil
3 tbsp Haitian butter
1 tbsp Andui
Before you start cooking the beans let's do some prep work to assure that you're not running around the kitchen like a chicken with its head cut off... I want cooking to be an smooth and enjoyable process for you...
Start by adding to your Pilon two cloves of garlic, 1/2 of the Scotch bonnet pepper and 1 coarsely chopped scallion... mash with pilon until it resembles a coarse paste. Set aside.
To your pot add washed beans, 15 cups of water, salt, 2 sprigs of Thyme and your garlic, Scotch bonnet pepper and scallion paste.... boil on med-high partially covered for 50 minutes to 1:05 min. ( until beans are soft) turn off stove ( Remember... I said partially covered ....DO NOT cover beans completely with lid, this will cause the water to boil over onto the range ..therefore causing you to lift the entire kitchen and throw it in the trash and prematurely give up.... I don't want you to give up and #ThrowTheWholeKitchenAwaySis)
Once beans are completely cooked, turn stove off and remove Thyme twig from water and discard (when removing the thyme twig you will notice that all of the leaves have fallen off into the bean water... That's okay, that's exactly what you want to happen)
Using your measuring cup set aside 1 1/2 cups of the liquid and 1/2 cup of the beans (both can be put into the same bowl and set aside)
Add to your blender remaining beans from pot ( it should be about 2 1/2 to 3 cups of beans) and remaining liquid bean water ( it should be about 3 cups give or take)... Be sure not to fill the blender all the way to the top, leave at least 3 to 4 inches of space so that while you're pureeing the beans the liquid does not spill over (Be very careful with this process. Keep in mind the liquid and the beans are very hot)
Puree in your blender until very smooth for about 2 -3 minutes and set aside.
Rinse your pot and put back on the stove (Do not turn stove on yet)
In your pilon add remaining two garlic cloves and the leaves from your two sprigs of parsley, Mash with your pilon until it is a coarse paste.
Add your oil to your pot and turn the stove on to medium. Once oil is heated add your chop onions, garlic paste mixture and andui... sauteed until onions are translucent... then using a strainer.... strain your pureed beans into the pot... do this very carefully... Once you add the beans to the pot it will start to boil vigorously... Do not be afraid, this is normal because the beans will be coming into contact with the hot oil ....(be sure to strain very well, do this by utilizing your large cooking spoon. Start by stirring the bean puree then when it gets towards the end press the puree with the backside of your large spoon assuring that you get every last drop out of the strainer) discard the grid that is left in the strainer.
Lower heat just bit to med-low and toss in your butter, 1 1/2 cup of reserved liquid and beans, cloves and other 1/2 of the Scotch bonnet pepper.
While on medium-low let simmer for
15 minutes... when complete the Sós Pwa will resemble a rich gravy. ( if you'd like your Sós Pwa thinner you can add a little bit of water 1/3 cup at a time until it is the consistency of your liking... But if you'd like it a little thicker let it simmer for an additional 5 minutes)
If you'd like to add Boy-Boy, you would do so during the simmering process... add the Boy-Boy during the last 15-20 minutes of simmering. Ingredients and instructions for mixing the Boy-Boy is below.
( In my family we call it Boy-Boy or Dumboy)
1 cup flour
1/2 tsp salt
1/3 cup water
yields 6-10 Boy-Boy
In a small bowl combine flour and salt... Stir flour and salt together using your spoon then add your 1/3 cup of water... Mix together with your hand until well Incorporated( it may seem as if you need to add maybe a drop or two more of water, but do not just continue mixing the dough.... it will eventually come together)... Using the palms of your hands you can roll the dough mixture into two different shapes.... either a long Boy-Boy shapes or a small golf ball-sized Boy-Boy( it's actually a little smaller than a golf ball)... add your Boy-boy to your Sós Pwa during the last 15 minutes of simmering. Make sure to stir the pot every few minutes so that the Boy-boy does not stick to the bottom.
Pair with either aromatic Jasmine rice or Mayi Moulen... topped with your favorite stewed meat... I myself prefer Haitian stewed red snapper! Love, #CCQ