👨‍🍳 作り方

1. 1

   Rinse the dried red kidney beans under cold water. Soak them overnight or for at least 3 hours. Drain and rinse again.

2. 2

   Place the soaked beans in a large pot with 4.5-5 cups of fresh water. Add the crushed garlic cloves. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1.5 hours, or until the beans are very tender. Add more water if needed.

3. 3

   Once the beans are cooked and tender, reserve about 2 cups of the bean cooking liquid. Drain the remaining beans.

4. 4

   In a blender or food processor, combine half of the cooked beans with the 2 cups of reserved bean liquid. Purée until smooth.

   💡 プロのコツ: For an extra smooth sauce, you can strain the purée through a fine-mesh sieve to remove any skins.
5. 5

   In a saucepan, heat the olive oil over medium-high heat. Add the diced shallot and chopped scallion, sautéing until softened and fragrant (about 3-5 minutes).

6. 6

   Pour the puréed bean mixture back into the saucepan. Add the remaining whole cooked beans. Stir in the chicken bouillon cubes, salt, black pepper, dried thyme, and chopped parsley.

7. 7

   If using, add the pierced scotch bonnet pepper for a subtle infusion of heat and flavor. Stir everything together and cook over medium heat, stirring occasionally, for about 15-20 minutes, or until the sauce has thickened to your desired consistency.

8. 8

   Remove the scotch bonnet pepper before serving. Taste and adjust seasoning if necessary. Serve hot over white rice.

   💡 プロのコツ: Sos Pwa Wouj is also excellent with mayi moulen (cornmeal) or as a side to grilled meats.