HOW TO MAKE THE BEST PITIMI SORGHUM GRAIN WITH BEANS HAITTIAN STYLE

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans provide similar texture and flavor, while pinto beans are often less expensive.

Rinse the sorghum grain under cold water until the water runs clear.

Soak the sorghum grain in water for at least 4 hours or overnight.

Drain the soaked sorghum and place it in a pot with fresh water.

Bring the water to a boil, then reduce heat and simmer until the sorghum is tender, about 45-60 minutes.

In a separate pot, cook the black beans according to package instructions until tender.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper to the skillet; sauté until softened, about 5-7 minutes.

Stir in diced carrot, thyme, bay leaf, salt, and black pepper; cook for another 3-4 minutes.

Add the cooked black beans and drained sorghum to the skillet; mix well to combine.

Cook for an additional 5 minutes, allowing flavors to meld.

Remove from heat and stir in chopped green onion, lime juice, and hot sauce to taste.

Serve warm, garnished with additional green onion if desired.

Cooking Techniques

Spice Level: