Haitian Pureed Beans Or Pois En Sauce |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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The Art and Soul of Haitian Cooking by the Haitian Institute Ingredients:
1 cup dried beans( red, black, white beans; green or pigeon peas) |
6 cups water |
3 cloves garlic (used fresh cloves during the cook time, and added garlic powder when i adjusted the seasoning) |
1/4 teasponn groud cloves or 4 whole cloves |
2 tbs parlsey, chopped |
1 scallion, chopped ( i did not have any onion on hand, so i used a packet of lipton onion dry soup mix) |
1/4 teaspoon thyme leaves (i used a fresh leaves while cooking the beans and dried leaves to adjust the flavor at the end of the cook time). |
salt to taste |
1/2 tsp oil |
Directions:
1. Rinse beans, soak overnight. Drain and discard water.
2. Place beans in large saucepan with the water, cloves, garlic, parsley, scallion thyme, and oil. Save salt until beans are almost done. Adding salt too soon toughens the beans. Oil keeps the water from boiling over.
3. Cook over low heat for an hour. My cook time was a little longer before they were tender enough.
4. When tender, remove three-fourths of the beans, along with some liquid from the pan and puree in the blender.
5. Return the pureed beans to the saucepan containing the reserved whole beans. Simmer over low heat for about 30 minutes or until beans are of desired consistency. I added more of the liquid to this mixture and let it cook down. It really intensified the flavors, almost like a reduction.
6. Adjust seasoning. Serve with rice or Haitian polenta.
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