"Sos Pwa Nwa"
Black ​Bean Sauce

It's funny how over the years, your preference for something can do a complete 180. When I was a kid, I was sick and tired of "sos pwa". It came in a variety of colors like black, red, white, and green. I couldn't stand the green ones, made with split peas (I think...) I just remember my mom always forcing me to eat the stuff back in the day. Fast forward to the present, I would kill for some "sos pwa". Not literally though...
"Sos Pwa" means bean sauce. It's like a thick soup made of beans. We usually eat it with white rice, "mai moulin" (corn meal), "legume" (I have no idea what legume is in English), or even alone. It's full of fiber, protein, and quite delicious. This particular recipe calls for black beans. You can literally substitue black beans for other types of beans and achieve the same results. My two favorite are black beans and red kidney beans.  I hope you give this one a try. 

Ingredients:

1 lb. pkg of Black Beans (2 cups)
1 Maggie Chicken Boullion Cube
3 - 5 Garlic Cloves
5 - 7 Cloves
3 tbsps. Epice
2 sprigs of Thyme
1 diced Onion
4 tbsps. Vegetable Oil
4 tbsps. Butter
1/2 tsp. Goya Adobo
1/2 tsp. Seasoning Salt
1/2 tsp. Garlic Powder
Water
Salt to Taste

Directions:

1. Pour beans into a large pot and sift through to remove any debris such as rocks. Add water and rub beans with your hand to wash off any dust and drain. Repeat process a few times until the water runs fairly clear. 
2. To the cleaned beans, add 3 - 5 garlic cloves, a couple sprigs of thyme, 1 Maggie chicken bouillon cube, 5 - 7 cloves, 3 tbsps. epice, and 2 quarts of water. 
3. Turn heat to high and bring water up to a roaring boil. Once it has begun to boil, stir the contents then place the lid on the pot. Bring the heat down to a medium and let it continue to cook covered for about an hour and a half or until beans are soft and tender. With 2 quarts of water and on medium heat, there should be no need to worry about the liquid fully drying out in that amount of time. At the end of cooking time, the water level should be just about the same with the beans. If the water does happen to dry out and the beans are still not cooked, add water and continue to boil until beans are tender.
4. Once beans are cooked, transfer contents to a large bowl. Remove the twigs of thyme and discard. Place about half of the beans, including the garlic cloves into a blender. Be sure to add some of the liquid to help blend the beans properly. It will be extremely thick. You can also remove the cloves (jirof) and discard or add it to the blender.
5. Return the pot to the stove and add 4 tbsps. of vegetable oil and 1 diced onion. Saute on medium heat until translucent (about 3 - 5 minutes). 
6. Add the unblended beans to the pot along with 1/2 tsp. Adobo, 1/2 tsp. garlic powder, 1/2 tsp. seasoning salt, and 4 tbsps. of butter. Continuing on medium heat, mix contents well until everything is fully incorporated and it has come up to a simmer.
7. Add the blended beans (which will be thick) along with an additional 2 cups of water to thin it out. Depending on your preference for the consistency of the sauce, you may add more water if desired. Keep in mind that it will still slightly thicken when it sits over time. 
8. Sample the "sos pwa" and add salt to taste if desired. Simmer on medium for about 5 - 10 minutes or until sauce reaches desired consistency. Serve on white rice with your favorite meat stew or alone.
Serves 6 - 10
What do you think of this recipe? Which type of bean is your favorite for "sos pwa"?
​Let me know and comment below!