Vegan Black Beans with a Kick

(Sòs Pwa Nwa)

Ingredients

2 1/2 cups dried uncooked black beans, rinsed, and sorted to remove debris

3 medium cloves garlic, peeled

1 medium onion, sliced

1 bay leaf

Juice of one lime

8 cups water or vegetable broth

1 tbsp Salt (or to taste) and fresh ground black pepper

1 tbsp Pikay Fire Slaw

1. If using a pressure cooker, add the beans, garlic, onions, bay leaf and the water or broth to the pressure cooker and select “beans”.  Adjust timer for 40 minutes.  Then Jump to step 4

2. Rinse/sort beans thoroughly and add to a large pot.  Add garlic cloves, onion slices, and bay leaf.  Stir and add 4 cups of broth or water.  Add the salt (1 tbsp or to taste). Cover and bring to a boil over high heat.  Once at a boil, stir the beans, and reduce the heat to simmer.

3. Simmer until the beans are tender, 1 ½ to 2 hours.  There should be plenty of liquid in the pot with the beans.

4. Once cooked, separate and remove 2 cups of beans (without liquid) and set aside.

5. Using a blender, puree the remaining beans and liquid together until smooth.  This will form a gravy.

6. Strain the pulp from the puree.

7. Mix the puree with the preserved beans stir together

8. Transfer the puree and the preserved beans to a pot to simmer until the bean sauce thickens. 

9. Add the pepper and more salt if necessary.

10. Serve topped with Pikay Fire Slaw