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Maïs Moulu et Sauce Pois Noir (Haitian Cornmeal and Black Bean Sauce)

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Contributed by: Martine and the BMC Teaking Kitchen

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The Immigrant and Refugee Health Center and the Teaching Kitchen co-host a series called World Cuisine. This recipe is brought to us by one of the hosts of this series, Martine, from Haiti. Maïs Moulu means ground corn, and sauce pois noir means black bean sauce. See the photo below of the cornmeal that is used for this recipe.

Serve this with avocado, and legume or a side salad to make this a delicious and balanced meal.

Serves:
servings
Total Time:
90 minutes
Prep Time:
20 minutes
Cook Time:
90 minutes

Ingredients


Black_Beans - 16 oz, dried Oil - 3 teaspoons, divided (canola, olive, avocado, or other vegetable oil) Scallions - 4, divided Maïs_Mouline - Haitian cornmeal, 2 cups (16 fl oz) Parsley - ½ bunch Garlic - 6-7 medium cloves Thyme - 2 sprigs, fresh Butter - 1 Tablespoon Salt - to taste Avocado - 1 ripe

Instructions

Step 1
Wash all the vegetables. Wash the maïs mouline (cornmeal) but adding it to a mesh strainer and running water over it until the water runs clear. If you don't have a mesh strainer, pour the cornmeal into a bowl and cover with water. Mix with a spoon, and carefully pour off the excess water.
Step 2
Rinse the beans, and soak them in water for at least 4 hours, or overneat. If overnight, keep them in the fridge in a bowl covered with water.
Step 3
Remove the scallions roots, and chop the scallions into thin rings (about 1 cm thick). Half will be for the cornmeal and half for the beans.
Step 4
For the cornmeal, heat 2 teaspoons of oil in a medium-sized pot over medium. Add half of the chopped scallions and pan-fry until slightly brown.
Step 5
Once the scallions are browned, add water to the pot (quantity TBD in class) and let it come to a boil. Once boiling, add the cornmeal. Cover the pan and allow the cornmeal to cook (time TBD in class).
Step 6
For the bean puree, start by chopping the parsley leaves and discarding the thick part of the stem. Peel and mince the garlic.
Step 7
Add the beans, parsley, remaining scallions, thyme, garlic and a dash of oil to a pot and cover with water.
Step 8
Let the beans cook for at least 45 minutes to 1 hour. Remove from heat and puree the mixture. Add a dash of butter and salt.
Step 9
Serve this with avocado, and legume on the side.

Notes


Mais Mouline

 

Nutrition Information

Calories:
100 Calories