Sos Pwa Wouj
Sos Pwa Wouj, a vibrant red bean sauce, is a fundamental element of Haitian cuisine. This smooth, flavorful purée of red beans is seasoned with aromatic herbs and spices, offering a rich and comforting accompaniment to white rice or other Haitian staples.
🧂 Ingredients
- 1.5 cups Dried red kidney beans
- 5 cups Water(divided)
- 1 medium Shallot(diced)
- 4 Garlic cloves(crushed)
- 1 Scallion(chopped)
- 1 tbsp Olive oil
- 2 Chicken bouillon cubes
- 1 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 2 tsp Dried thyme
- 1 tsp Fresh parsley(chopped)
- 1 Scotch bonnet pepper(pierced with cloves (optional))
- 1 tbsp Butter(optional)
- 0.33 cup Coconut milk(optional, for richness)
👨‍🍳 Instructions
- 1
Rinse the dried red kidney beans under cold water. Soak them overnight or for at least 3 hours. Drain and rinse again.
- 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
Once the beans are cooked and tender, reserve about 2 cups of the bean cooking liquid. Drain the remaining beans.
- 4
In a blender or food processor, combine half of the cooked beans with the 2 cups of reserved bean liquid. Purée until smooth.
💡 Tip: For an extra smooth sauce, you can strain the purée through a fine-mesh sieve to remove any skins. - 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
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
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
Remove the scotch bonnet pepper before serving. Taste and adjust seasoning if necessary. Serve hot over white rice.
đź’ˇ Tip: Sos Pwa Wouj is also excellent with mayi moulen (cornmeal) or as a side to grilled meats.
đź’ˇ Pro Tips
- âś“The key to a creamy Sos Pwa is cooking the beans until they are very tender.
- âś“Don't skip reserving the bean cooking liquid; it's full of flavor and starch.
- âś“Adjust the amount of liquid to achieve your preferred sauce thickness.
🔄 Variations
- Use black beans for Sos Pwa Nwa (black bean sauce).
- Add a pinch of ground cloves or a bay leaf for added complexity.
- For a richer sauce, incorporate a tablespoon of tomato paste.