Sos pwa (bean purée)

54Sos pwa is served almost every day in Haiti. It’s white rice’s best friend.
They just go along so well.
Today I wanted to cook something simple. But I totally forgot that the beans take more than an hour to cook.
So, Save at least an hour for this!


  • 1 cup of beans
  • 2 cups of water (minimum)
  • salt and black pepper to taste
  • 1 to 2 cloves of garlic
  • 1 green onion
  • 1 leek
  • 2-3 garlic cloves
  • parsley, thyme
  • 1/2 a tomato
  • 1/2 tbsp of butter (optional)
  • 2 shallots
  • 1/4 green bell pepper


  1. In a pot , boil the cup of beans in 2 cups of water for about 105 minutes 1h 3/4). YES! They do take that long to cook. Keep a close watch while it’s boiling as you may need to gradually add extra water so the water doesn’t dry up. Check if they’re cooked by crushing one bean. Make sure it’s tender. It might help to just bite into it.
  2. Separate your beans. On one side, leave 3/4 of the beans in a bowl and on the other side, leave 1//4 of the beans in another bowl. Take the 3/4 of the beans and blend into a puree. You may need to add extra water so that this process is easier
  3. Run the puree in a strainer
  4. Cut your onions, tomato, shallots, green bell pepper into dices. Using a pestle and mortar, mash your garlic cloves, green onions, leek, parsley and thyme.
  5. Heat olive oil in a pot. Throw in your 1/4 beans, onions, green bell pepper, tomato, shallots, mashed mixture and your spices (salt, black pepper)
  6. Pour in your puree and stir. Let it cook for about 5 to 15 mns.

Serve with white rice and mixed vegetables.



Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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