Black Bean Pottage Recipes

BLACK BEAN POTTAGE

Steps:

• Pick over beans, discarding any shriveled ones or foreign particles.
• Wash well and soak overnight in water, covering generously.
• Drain beans, rinse in fresh ater and drain again.
• Place in a large pot 8 cups water.
• Bring to a rapid boil, reduce heat to moderate, cover, and cook for 45 minutes.
• In a skillet, heat 2/3 cup olive oil and saute garlic, 2 onions and chili peppers for 10 minutes, stirring occasionally.
• Add to skillet 1 cup of the boiled beans and mash thoroughly to blend with rest or ingredients in the skillet.
• Add this mixture to the pot of beans.
• Add the salt, pepper, oregano, sugar, bay leaves and cumin.
• Cover and boil for 1 hour on moderate heat.
• Add wine and vinegar.
• Cover and cook over low heat for 1 hour.
• Uncover and cook until sauce thickens to taste.
• Serve in individual bowls, garnishing with 1/2 cup chopped onions.

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.