Haitian Black Bean Sauce

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Haitian Black Bean Sauce, known in Creole as Sauce Pois, is a beloved everyday staple served over fluffy white rice with a side of pikliz. Slow-simmered black beans are mashed and cooked down with a fragrant aromatic base of onion, pepper, garlic, and herbs for a deeply savory, comforting dish.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 48 gCarbs
• 16 gFiber
• 3 gSugar
• 18 gProtein
• 580 mgSodium
• 920 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 25 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Beans

• 2 cups dried black beans, picked over and soaked overnight
• 1 smoked pork hock (optional)
• 6 cups water
• 1/2 tsp salt

For the Aromatics and Sauce

• 1/4 cup vegetable oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 6 garlic cloves, minced
• 1 Scotch bonnet pepper, whole and pierced
• 2 scallions, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tsp fresh thyme leaves

For Finishing

• 1 chicken bouillon cube, crumbled
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp tomato paste (optional, for color)
• 1 tsp white vinegar or fresh lime juice

Directions

1. Drain the soaked beans and place them in a large pot with the smoked pork hock, 6 cups of fresh water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to a gentle simmer, cover partially, and cook for 45 to 60 minutes until the beans are very tender.
2. Carefully remove the pork hock, pull the meat from the bone, shred it, and set aside. Reserve the bean cooking liquid and keep the beans warm.
3. Heat the oil in a heavy skillet or Dutch oven over medium heat. Add the onion, green bell pepper, and the whole Scotch bonnet. Cook for 5 to 7 minutes, stirring often, until the vegetables are softened and lightly golden at the edges.
4. Stir in the garlic, scallions, parsley, and thyme. Cook for about 2 minutes until very fragrant, taking care not to brown the garlic.
5. Add about 3 cups of the cooked beans along with 1 cup of the reserved bean liquid and the crumbled bouillon cube. Use a potato masher to gently crush about one-third of the beans, which will thicken the sauce.
6. Stir in the salt, black pepper, tomato paste if using, and the shredded pork. Simmer uncovered for 15 to 20 minutes, stirring occasionally and adding more bean liquid as needed, until the sauce reaches a thick, spoonable consistency.
7. Carefully fish out the Scotch bonnet pepper. Stir in the vinegar or lime juice to brighten the flavors, then taste and adjust the salt.
8. Serve hot spooned generously over steamed white rice, ideally accompanied by a side of spicy pickled cabbage slaw.
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Cook’s Notes

• Soak the beans in cold water with a pinch of baking soda overnight for the creamiest texture; rinse well before cooking.
• The Scotch bonnet infuses heat without making the dish overtly spicy; remove it early if you prefer milder flavor, or split it open for more fire.
• For a quicker weeknight version, substitute 4 cans (15 oz each) of drained black beans and skip the initial simmer, reducing the cook time to about 25 minutes.
• Make a double batch and freeze portions for up to 3 months; the flavor deepens beautifully upon reheating.
• Traditional accompaniments are diri blan (white rice) and pikliz (spicy pickled cabbage slaw) for the classic Haitian plate.

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