Black Bean Pottage Recipes
RED POTTAGE
This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.
Provided by PanNan
Categories Onions
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the beans overnight in water to cover. Drain well.
- Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
- Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
- Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
- Serve hot, garnished with mint.
Nutrition Facts : Calories 164.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 54.9, Carbohydrate 25, Fiber 7.8, Sugar 4.4, Protein 7.8
BLACK BEAN POTTAGE
After trying many recipes for Frijoles Negros, we've decided that this is by far our favorite! It's more time-consuming than some other recipes, but well worth the effort. Prep time does not include time to soak the beans.
Provided by Wineaux
Categories Black Beans
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 424.9, Fat 19.1, SaturatedFat 2.8, Sodium 303, Carbohydrate 49.3, Fiber 11.1, Sugar 10, Protein 13.8
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2016-02-23 Instructions. Soak the beans overnight in a 6-quart heavy pot with 10 cups of water. Add the next five ingredients to the beans and bring to a boil …
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 4 mins
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Category Cookstr RecipesEstimated Reading Time 4 mins
- Add the next five ingredients to the beans and bring to a boil in the same soaking water. Lower the heat to medium and simmer the beans until just tender, checking regularly and skimming the foam that forms on the top, 45 to 60 minutes.
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- Add the sofrito to the pot with the beans. Stir in the wine, olives, and bay leaf. Bring the beans to a fast simmer over medium heat. Reduce the heat to medium-low and cook, covered, for 45 minutes to 1 hour. Stir frequently, until the broth has thickened and the beans are completely cooked through. Add the vinegar, salt, and black pepper to taste. Remove the beans from the heat and add the sugar if using.
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