- 2 tablespoon of the Oil of your choice
- 1 tablespoon of salt
- 3 cloves
- 2 garlic cloves
- 1 Maggi seasoning tablet
- Parsley leaves to your taste
- 1 piece of vyann sale* (optional)
- 1bag of GOYA Black Beans
*Vyan sale is a dry curied pork belly meat. Haitians add their pesto sauce in the process which give the meat more flavor. To learn more about the process visit http://www.culinate.com/columns/ask_hank/curing_meat
- Add 4 cups of water to a saucepan on high heat. Add 1 tablespoon of oil, salt, cloves, garlic cloves parsley leaves and the vyan sale. Add your bag of beans to the mix and let it boil on high heat for an hour and a half.
- When beans are tender, drain them then puree in a blender. You can also use a pilon (a tool that Haitians use to mix, smash and puree ingredients) to smash the beans then add the boiled water and drain again to make the puree.
- Heat the other tablespoon of oil and add the seasoning cubes in the oil with more parsley leaves. When fried, pour your puree in the saucepan and let it simmer for about 30 minutes or until it reaches the desired thickness.
- Haitian tip: To ensure your black bean puree is done, pour a drop of the puree in the middle of your palm then reverse your hand. If it sticks and doesn’t run, it reached the perfect consistency. If it is still runny, you might want to let it simmer some more or you can serve it like that if you would like.
- Black beans are a good source of iron and most Haitians binge on black beans for the simple fact that they know it can help with anemia. The Capois, Haitians from the North of Haiti known as Au-Cap, have a tendency to use coconut milk in their black bean puree. I also LOVE it but I skipped it in this recipe. If you try this recipe, let me know and share your pictures. If you have any question don’t hesitate to comment and if you have another recipe for that same dish please share! 🙂 READ MY NEXT POSTS FOR THE REMAINING RECIPES OF THIS MEAL.