The Best Red Beans Gravy

A famous, hearty, savory, Haitian gravy that's cooked to perfection with the aroma onion, garlic, and rosemary. This Red Beans Gravy, or sos pwa rouj,  is made using red beans, a few spices and is served over or with white rice.

Course Main Dish

Cuisine Haitian

Prep Time 5

Cook Time 1

Total Time 6

Servings people

Calories 353kcal

Author Savory Thoughts

Ingredients

2 cups small red kidney beans
6 cups water
3 cloves garlic
1 tbsp. olive oil
1 small yellow onion
2 bay leaves
Salt and pepper to taste
1 tbsp. fresh rosemary
2 tsp. Southwest Spice Blend

Instructions

Using a pressure cooker, cook for 50 minutes. If the beans are not completely cooked, cook again for an additional 50 minutes.
Once the beans are fully cooked, blend the cooked beans along with the water, garlic, and onion to a smooth consistency (liquefy).
Transfer to a medium saucepan, add the olive oil, rosemary, bay leaves, and the Southwest Spice Blend spice along with the salt and pepper. Cook over medium heat, stirring occasionally. Then reduce heat, and allow simmer for 30 minutes.
Serve warm with cooked white rice.

Notes

I highly suggest that you do not use can beans if possible. The longer route is so much better.
This gravy is temperamental, it requires patience and time.
I sometimes add 1 tbsp. lime juice to the gravy for extra flavor. It does make a difference.
Concentrate on the flavors you would like the gravy to have.
If you want to thicken up the consistency of the gravy, you can mix equal (2 tbsp.) parts of cornstarch (or flour) and water together and add it to the last minutes of cooking.
To store this gravy, use a shallow container to refrigerate it; let it cool down first. Then cover it tightly and refrigerate for up to 2 days.

Purchase the Southwest Spice Blend here. This is not an affiliate link.

Nutrition