Black Bean Pottage Recipes

Steps:

• For the beans: Place the beans in a bowl or pot, cover with cold water and allow to soak overnight. Drain and rinse before proceeding. (Alternatively, add the beans to a medium pot and cover with hot water. Bring to a boil, and then boil for 2 minutes. Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water before proceeding.)
• In a medium pot, add the soaked beans, chicken broth, 2 cups water, the garlic, onions and green, red and yellow bell peppers. Bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Then add the chile powder, cumin and salt and stir. Cover and continue simmering until the liquid level is to your liking, about another hour. Taste for seasoning and add more of what it needs.
• For the fixins: Serve in a bowl with sour cream, cilantro, lime wedges and diced bell peppers on the side.

Steps:

• In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

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.

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.