HOW I MAKE BEAN SAUCE USING DRIED PIGEON PEAS || SÒS PWA CONGO || SOS PWA CONGO || A TASTE OF K

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can be a healthier option, while cabbage is usually cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can provide similar acidity, while vinegar is often cheaper.

Sort the dry pigeon peas, removing any pebbles or malformed beans.

Rinse the sorted beans thoroughly.

Place the beans in a pot and add water, scallions, thyme, and garlic.

Allow the mixture to boil for 40 to 45 minutes until the beans are tender.

Once cooked, remove about a quarter of the beans and set them aside.

Place the remaining beans and some of the cooking liquid into a blender to puree.

Strain the pureed beans through a strainer, discarding the pulp.

In a heated pot, add olive oil and then add the epis to allow it to cook.

Add the reserved beans to the pot and cook for about 2 to 3 minutes.

Add ground clove, bouillon powder, habanero pepper, half a can of coconut milk, and half a can of water to the pot.

Allow the mixture to cook for about 5 to 10 minutes.

After 10 minutes, add the liquid strained from the pureed beans to the pot.

Let it boil for about 10 minutes, stirring occasionally to prevent sticking.

Taste the sauce and add butter and salt to taste while it boils.

Cover the pot with a lid, leaving it slightly ajar to prevent overflow as the sauce thickens.

Continue boiling until the liquid reduces and the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level: