In the Caribbean beans are called peas so it is called Saus de Pois (French) or Pea Sauce.
1 can of red or pink beans1. Melt the bullion cube in 1 C. of hot water.
2. Put the contents of the can of beans into a food processor or a bowl to mash. Use the bullion liquid to puree
the can of beans in the food processor or hand masher.
3. Put pureed mixture in a saucepan and add the rest of the ingredients. Bring to a boil and simmer for 10
minutes and then more if sauce is too thin. It should be the thickness of gravy. Use any unused bullion
solution to thin it if it gets too thick.
4. Serve over Cornmeal Coo-Coo or plain rice.
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