"Sos Pwa Rouge ak Boy"
Red Bean Sauce with Dumplings

If you had a chance to visit my "sos pwa nwa" recipe, you'll know that black beans and red kidney beans are my two favorite kind of beans to make "sos pwa" with. This is almost the exact same recipe except for the addition of dumplings. As also mentioned on that recipe, you can try this with nearly any kind of bean (black beans, white northern beans, pigeon peas, pinto beans, and kidney beans). Each bean will lend it's own flavor and it's worth trying them out until you find one that you like best. Aside from it being a source of flatuence (yeah, I know...), it's an excellent source of protein and vitamins. Surprisingly enough, I never get that kind of issue eating sos pwa. Maybe it's the addition of the other things in it, the way its cooked, or maybe sos pwa after all these years strengthened those bowels...

Ingredients:

1 lb. pkg of Small Red Kidney Beans (2 cups)
​1 1/2 - 2 cups of flour
1 Maggie Chicken Boullion Cube
3 - 5 Garlic Cloves
5 - 7 Cloves
3 tbsps. Epis
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 then 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, 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.  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 before the end of the cooking time, add more water and continue to boil.
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 very thick. You can also remove the cloves (jirof) and discard or add it to the blender.
5. Return the emptied pot to the stove and add 4 tbsps. of vegetable oil, 3 tbsps. of epis 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, and 1/2 tsp. seasoning salt. Continuing on medium heat, mix contents well until everything is fully incorporated and it has come up to a simmer (about 3 - 5 minutes).
7. Add the blended beans (which will be thick) along with an additional 4 cups of water to thin it out. This is where the recipe becomes different from the "sos pwa nwa" recipe. More water is being added for the addition of the dumplings in the following steps. Add 4 tbsps. of butter and mix the contents until fully incorporated. Slowly bring back to a simmer on medium heat and add salt to taste. 
8. Meanwhile, in a bowl, add 1 1/2 cups of flour, 1/4 tsp. salt, and 3/4 cups of water. Mix ingredients together to form a dough. Add more flour little by little until dough becomes more uniform and less sticky while kneading. 
9. Pinch off a piece of dough and roll it back in forth in the palm of your flour-dusted hands to form logs. Avoid making them too thick. They will expand when they cook and the thicker they are, the longer it takes to cook through. Feel free to make them as short or as long as you want. Make several of these with the remaining dough and set aside.
10. When the "sos pwa" comes up to a boil, add the dumplings in one by one in different areas in the pot. Let it boil for at least 3 - 5 minutes before stirring in order to prevent breaking them apart. Continue to let it cook on medium heat for 15 - 20 minutes or until dumplings are cooked through while stirring occasionally. The dumplings will rise as they cook. Once the dumplings are cooked through and the "sos pwa" has reached your desired consistency, it is ready to be served. Try it alone, on white rice, or even on some "mai moulin". 
Serves 6 - 10
What are your thoughts on this recipe? What do you like to eat "sos pwa rouge ak boy" with?
​Let me know and comment below!