What better way to add some healthy nourishment into your body than a delicious bowl of Red Kidney Beans Puree or “Sos Pwa Rouge” (Creole translation). Like most beans, Kidney beans are an excellent source of cholesterol-lowering fiber. With lots of protein and fiber, this wonderful and full of flavor dish is served in Haiti with white rice or plain polenta (cornmeal).
There are different ways to make this dish as well as cooking any other dried beans. When making any bean puree, I prefer not to soak the beans overnight. The reason is simple; I want the beans to keep their shape and not fall apart.
My preferred choice is to cook the beans in a heavy bottom pot for even heat distribution under low to medium heat until they are fully cooked and still firm. The beans are first cooked with spices then pureed to form a smooth and delicious soup like texture.
Cooking beans may be a long process, but it is worth every minute. For some odd reason, I always think that the beans take less time to cook when fresh spices are added. I guess it might also be the type and where and how the beans are cultivated.
Red Kidney Beans Puree can be made plain or with vegetables. In Haiti, it is usually made with dumplings and plantains. Not everyone makes it the same way. If you have a wide variety of spices and ingredients available, it is very easy to change the taste and texture.
I usually add celery, carrots, and dumplings. And if I am in a hurry, plain Red Kidney Beans Puree it is. Some people add “endui” (spicy salted pork) for flavor. If you can find or make a good “endui”, it is worth adding.
It is a dish that is time-consuming. But if you plan it right, your entire meal will be ready in no time. This recipe can be made with any other types of dried beans as well. Cooking time will need to be adjusted.
- 1 1/2 cups of dried red kidney beans
- 2 tbsp olive oil
- 3 garlic cloves - chopped finely
- 1 medium white onion - sliced
- 2 - 3 whole cloves
- 1 tbsp olive oil
- 1 large carrots diced or sliced thin
- 2 - 3 tbsp sweet peppers red, orange or green (if using green add less because the flavor is stronger)
- 2 sprigs of thyme
- 1 full sprig of parsley
- 1 tsp of chicken bouillon seasoning
- 1 tbsp chive - chopped or 1 scallion chopped thinly
- dash of red pepper flakes
- ground black pepper and salt to taste.
- Sort, rinse and drain bean. Set aside
- In a large stockpot, add oil garlic, onion and cloves. Cook for about 2 minutes turning occasionally on low heat. Add the cleaned beans and about 8 to 10 cups of water. Cover ajar and bring to a boil over medium heat. If you need to add more water, add 2 cups of hot water. Cook beans until fully cooked but not overcooked, about 1 hr 15 minutes or longer depending on the beans.
- Reserve 1 cup of cooked beans - set aside. Blend the remaining beans and bean liquid in a blender until completely blend. Strain bean puree and set aside. Discard beans residue.
- In a stockpot, add remaining oil, carrots, peppers, chives/scallion, chicken bouillon powder, parsley, thyme, and red pepper flakes. Sautee for 1 minute and add reserved beans. Gently stir to blend. Add bean puree, season with salt and pepper to taste and let cook for about 20 to 30 minutes uncovered, under medium to low heat until the texture is a bit thicker and creamy like. If using dumpling add them in the last 20 minutes of cooking. Scrape bottom of pot regularly to avoid sticking. When the puree is at the consistency you want, remove and serve hot with white rice or plain polenta.