How to make it

  • Rinse beans, soak overnight. Drain and discard water.
  • Place beans in large saucepan with the water, cloves, garlic, parsley, scallion thyme, and oil. Save salt until beans are almost done. Adding salt too soon toughens the beans. Oil keeps the water from boiling over.
  • Cook over low heat for an hour. My cook time was a little longer before they were tender enough.
  • When tender, remove three-fourths of the beans, along with some liquid from the pan and puree in the blender.
  • Return the pureed beans to the saucepan containing the reserved whole beans. Simmer over low heat for about 30 minutes or until beans are of desired consistency. I added more of the liquid to this mixture and let it cook down. It really intensified the flavors, almost like a reduction.
  • Adjust seasoning. Serve with rice or Haitian polenta.

Reviews & Comments 6

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    " It was excellent "
    floridiangourmet ate it and said...
    Next time you have a cookout invite me!
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    " It was excellent "
    victoriaregina ate it and said...
    very well written, my friend. love this
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  • wonderland_tina 9 years ago
    Sounds delicious! I eat a lot of beans and am eager to see how this tastes.
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    " It was excellent "
    sitbynellie ate it and said...
    Sounds delicious - so good for you too, and not hard to make! I know I will like this.

    Thanks for the recipe choclyt
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  • huxter 9 years ago
    Gee grizzlybear ,thats what I was thinking -I could serve this as a dip with crusty bread ,some olives and finely chopped chillies .Thanks Choclytc .
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    " It was excellent "
    grizzlybear ate it and said...
    I like the way this is is interesting I bet this would go great on some pita bread with sliced avacados....and crisp veggies.

    Very nice my 5
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