Haitian blè | Bulgur with black beans recipe | Episode 15

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness and is often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds richness and is dairy-free.

cinnamon

🥗Healthier: cardamom

💰Cheaper: pumpkin spice

Cardamom provides a unique flavor profile.

Set the stove on medium high heat.

Add 2 tablespoons of olive oil to the pot.

Add 1 tablespoon of Haitian spice to the oil and fry until golden brown.

Add the black beans to the pot and mix.

Pour in half a can of coconut milk and mix well.

Crush the Maggi cube and add it to the pot.

Add half of the optional mushroom Maggi cube.

Poke ground cloves into the bell pepper for easy removal later.

Tie thyme and parsley together with twine and add to the pot.

Add washed and chopped tomatoes to the pot.

Add 1 teaspoon of salt and let the mixture simmer for 5 to 10 minutes.

Add 4 cups of water to the beans, following the same instructions as cooking rice.

Wash the bulgur wheat before adding it to the pot.

Once the water is boiling, taste it to check for salt.

Add 2 cups of bulgur wheat to the boiling water, ensuring to get every bit in.

If there is too much water, remove some but keep it for later use.

Stir everything together and let it cook until the water is almost dried out.

Check the wheat; if it needs more water, add some of the reserved water (about half a cup) and stir.

Let it simmer on medium low heat for 15 minutes.

Remove the thyme and parsley from the pot after cooking.

Remove the bell pepper and check for cloves, giving everything a final turn.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens