📝 About This Recipe
A cornerstone of Haitian gastronomy, Sos Pwa Nwa is a luxurious, silky black bean sauce that represents the soul of Caribbean comfort food. Traditionally served over white rice, this dish transforms humble dried beans into a deeply aromatic masterpiece infused with cloves, garlic, and thyme. Its rich, dark hue and creamy consistency make it an unforgettable staple that defines the communal warmth of a Haitian home kitchen.
🥗 Ingredients
The Bean Base
- 2 cups Dried Black Beans (sorted and rinsed)
- 8 cups Water (for boiling)
- 4 pieces Garlic Cloves (crushed)
- 1 teaspoon Salt (for the initial boil)
The Aromatics (Epis)
- 2 tablespoons Haitian Epis (traditional green seasoning base)
- 1/2 piece Yellow Onion (finely chopped)
- 2 tablespoons Vegetable Oil (or butter for extra richness)
- 4-6 pieces Whole Cloves (pressed into a piece of onion or bouquet garni)
Seasoning and Texture
- 3 sprigs Fresh Thyme (tied together)
- 1 piece Scotch Bonnet or Habanero Pepper (kept whole to avoid spice)
- 1/2 cup Coconut Milk (optional, for added creaminess)
- 1 teaspoon Bouillon Powder (chicken or vegetable flavor)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Butter (cold, for the final finish)
👨🍳 Instructions
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1
Place the rinsed black beans in a large heavy-bottomed pot or pressure cooker with 8 cups of water and the crushed garlic cloves.
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2
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 60-90 minutes (or 25 minutes in a pressure cooker) until the beans are very tender and easily smashed between two fingers.
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3
Once cooked, remove the pot from the heat. Use a slotted spoon to transfer about 3/4 of the cooked beans into a blender, leaving the rest of the whole beans in the pot with the cooking liquid.
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4
Add about 1-2 cups of the bean cooking liquid to the blender. Pulse until the mixture is completely smooth and velvety.
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5
Place a fine-mesh strainer over the pot containing the whole beans and pour the blended mixture through it. Use a spoon to push the liquid through, discarding the thick skins left in the strainer for a truly professional 'sos' texture.
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6
In a separate small skillet, heat the oil over medium heat. Sauté the chopped onions and Haitian Epis for 3-4 minutes until fragrant and translucent.
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7
Stir the sautéed aromatics into the main pot of bean liquid. Add the thyme sprigs and the whole Scotch Bonnet pepper (do not cut it!).
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8
Stir in the cloves, bouillon powder, and coconut milk if using. Bring the sauce to a gentle simmer over medium heat.
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9
Allow the sauce to reduce for 15-20 minutes, stirring occasionally to prevent the bottom from scorching. The sauce should thicken to the consistency of heavy cream.
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10
Taste the sauce and adjust salt and pepper as needed. Remove the Scotch Bonnet pepper and the thyme sprigs before serving.
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11
Just before turning off the heat, stir in the cold tablespoon of butter to give the sauce a glossy, restaurant-quality sheen.
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12
Serve hot, ladled generously over fluffy white rice or cornmeal (mayi moulen).
💡 Chef's Tips
For the smoothest texture, never skip the straining step; it removes the bean skins which can make the sauce gritty. If the sauce is too thin, simmer it longer without a lid; if it's too thick, add a splash of water or more coconut milk. Always keep the Scotch Bonnet pepper whole; if it bursts, the sauce will become extremely spicy rather than just aromatic. Using dried beans is essential for the deep color and authentic flavor; canned beans lack the starch needed for the perfect consistency. Press the cloves into a small piece of onion so they are easy to find and remove before serving.
🍽️ Serving Suggestions
Serve over 'Diri Blan' (Haitian White Rice) for the most traditional pairing. Accompany with 'Poulet en Sauce' (Stewed Chicken) or 'Lalo' for a complete Sunday feast. Add a side of 'Pikliz' (spicy pickled vegetable relish) to provide a bright acid crunch against the creamy beans. Pair with fried plantains (Bannann Peze) for a sweet and salty contrast. A cold glass of 'Jus de Citron' (Haitian limeade) cuts through the richness of the sauce perfectly.