Wondergrain Sorghum with Black Bean Sauce

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Wondergrain with Black Bean Sauce Recipe

“Cook me, freeze me, reheat me and I will be as delicious as if you had just cooked me.  I never, ever get soggy!”

This traditional recipe from Haiti is also known as  “Pois en Sauce”.

Serves: Approx. 2

Preparation time: Approx. 5 minutes

Cooking time: Approx. 35 minutes


  • ½ cup of Pearled Wondergrain
  • 2 cups of water
  • 1/2 Tablespoon of olive oil
  • Salt and pepper to taste

Basic cooking instructions:  Rinse before use

  1. In a small saucepan, bring 2 cups of water to a boil.
  2. Add 1/2 cup of pearled Wondergrain sorghum, 1/2 TBSP of olive oil, salt and pepper to taste. Cover and bring back to a full boil for 5 minutes, then reduce heat to medium.
  3. Reduce heat to low when water is at the level of the grain.  Cook until water dries completely and the grain has puffed up. Fluff up with a fork. Grain will be tender with a pleasant bite.


  • Grain must cook for at least 35mns.Avoid using a large saucepan if cooking small amounts, as water will evaporate too quickly.  Keep covered during cooking process. May substitute water with chicken, beef or vegetable broth for more flavor.
  • For a softer bite, add more liquid or leave on the stop top on very low heat for an additional 10 minutes.
  • If cooked ahead of time and frozen or refrigerated, reheat in the microwave or on the stovetop to loosen up the grain. Add some moisture or olive oil or butter if a bit dry to your taste. Fluff up with a fork. Grain will not be soggy.
  • If a bit pasty because you’ve used too much liquid or cooked it too long, just spread open on a plate. Once it cools down, fluff up with a fork.

Wondergrain       1/2 cup     1 cup       2 cups    3 cups

Liquid                   2 cups     3 cups      6 cups    8 cups

Servings                      2              4              8           12      



Serves: Approx. 8 to 10

Prep time: Approx. 10minutes

Cooking time: Approx. 2 hours 15 minutes


  • 1 tablespoon olive oil
  • 1 leek, white part roughly chopped
  • ½ green pepper roughly chopped
  • ½ onion roughly chopped
  • 6 large garlic cloves
  • 2 cups dried black beans or 1 pack of 14 ounces, rinsed
  • 8 cups of water (you will probably need to add more during cooking process)
  • 4 sprigs of thyme
  • 1/8 teaspoon of ground clove
  • 1 large cube of chicken bouillon (use vegetable bouillon for vegetarian)
  • Salt and pepper to taste


  1. In a large saucepan, heat oil on medium heat.
  2. Sauté leek, pepper, onion and garlic until slightly brown (be careful not to burn). Add beans, water and thyme.  Bring to a boil on high then cover and reduce heat to medium.   Cook for about 30mns.  Check water level and add 3 more cups of hot water.   We need the liquid.
  3. Cook another 30mns and check the water level. You will probably have to add 2 to 3 cups of hot water, depending on how low the liquid is.  Then cook until beans are soft, approximately 45 more minutes.
  4. Once beans are cooked, put everything in the blender, except 1/4 of the grains of beans and liquefy. Pass through the strainer.
  5. Bring back to the saucepan with the beans that were saved, add clove and cube of bouillon. Stir well to dissolve cube.
  6. Adjust salt and pepper to taste, stir and cook on medium/low heat approximately 10 more minutes to desired consistency.
  7. You want it to be thick to coat the back of a spoon, but not like a paste.


  • The age of the beans, variety and size can affect the cooking time.
  • Soaking the beans overnight may help soften the beans and possibly reduce cooking time, but it is not absolutely necessary. Discard the water and use fresh water to cook.
  • Since the beans take so long to cook, prepare enough and freeze the rest. To reheat, defrost and add some water if too thick.
  • For great flavor, add smoked ham hocks during cooking process.
  • For a mild spicy touch, add a whole Habanero or Scotch Bonnet pepper when puree is returned to the stove for the last 5 to 10 minutes of cooking time. Do not puncture or cut the pepper unless you want it very spicy.
  • Don’t overdo it with the clove as its flavor may overpower the dish. It is used merely as a flavor enhancer.


Wondergrain Rice & Pressure Cooker Instructions

Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Whole Grain & 2¾ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes


Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Whole grain & 3 to 3½ cups liquid

Cooking Time: Approximately 1 hour to 1hour and 15 minutes


 Rice Cooker capacity: 6-cup

Grain & Water Proportions: 1 cup of Pearled & 2 cups of liquid

Cooking Time: Approximately 45 minutes


Rice Cooker capacity: 15-cup

Grain & Water Proportions: 1 cup of Pearled & 2½ cups of liquid

Cooking Time: Approximately 45 minutes


Pressure Cooker: Power Pressure Cooker Pro XL (6 Quart Capacity)

Grain and Water Proportions: 1 cup of Whole grain & 1¾ cups liquid

1 cup of Pearled  & 1 cup of liquid.

Cooking Time: Whole Grain approximately 35 minutes

Pearled Grain approximately 18 minutes


Note:  Each rice cooker varies in capacity and in heating elements therefore, the instructions above are just guidelines noted based on several cooking experiments.

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