Mayi Moulin ak pwa

Mayi Moulin ak Pwa
"Cornmeal with Beans"

As I have mentioned in my previous recipe of Mayi Moulin (the one without the beans), it is one of those things that is best eaten fresh, just like "bannann peze". If it sits or you have it as leftovers, its consistency hardens and it's not the same. It is so versatile and can be made a variety of different ways and I decided to make this version with "pwa nwa" or in other words, black beans. I will admit from the start that I used can beans instead of dried beans from scratch. For me, it's a huge time saver, a little less work, and still tastes just as great.

Using this recipe as a guide, you can make it your own by adding whatever type of beans you prefer, and even adding some frozen spinach for a twist. Give this one a try and tell me what you think!

Ingredients:

1 1/2 cups of Corn Meal (course grain)
1 can (~15 oz) beans of your choice
2 - 3 Garlic Cloves, minced
2 tbsps. Epis
1/2 Onion, diced
1 - 2 tbsps. Vegetable Oil
1 - 2 tbsps. Butter
1 tsp. Salt and to taste
Goya Adobo to taste
6 cups Water
Fresh Tyme (optional)

Directions:

1. In a pot on medium high heat, add in the oil, diced onions, epis, minced garlic, and epis. Stir well to combine and saute for 2-3 minutes, until onions are translucent. Stir frequently to keep from burning/sticking.

2. Add in the full can of beans along with the liquid. Sprinkle in about 1 tsp of salt if desired. Mix well to combine and saute for 2-3 minutes, stirring occasionally.

3. Add 6 cups of water along with some Goya Adobo and/or salt to taste. Mix well. Cover the pot with it's lid and allow to come to a boil.

4. (Optional) As the liquid comes to a boil, rinse/wash the cornmeal with water and carefully drain it to not lose any grains.

4. Carefully place the cornmeal into the pot of boiling liquid. Mix well to combine. Reduce heat to medium if needed to avoid splatter and burns.

5. Once the liquid reduces closer to the level of the cornmeal, add in the butter and mix well. Once thoroughly incorporated, place the lid back on the pot and reduce the heat to low.

6. Allow the cornmeal to simmer for 15-20 minutes. However, roughly every 5 minutes or so, stir the contents again well. You will notice the liquid further reduce every time.

7. About 20 minutes later, all the liquid should have been absorbed and the cornmeal is cooked through. It should be smooth but not too runny or firm. In time, as it sits, it will get firm, especially as it cools.