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](https://www.bmc.org/recipes/legume-haitian-eggplant-stew) 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  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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](/sites/default/files/inline-images/Ingredients%201.jpeg)

## Nutrition Information

  Calories: 100 Calories