Black Bean Pottage Food

BLACK BEANS

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.

RED POTTAGE

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.

LENTIL VEGETABLE POTTAGE

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.

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.

BLACK BEANS AND RICE(ARROZ CON FRIJOLES NEGROS)

Steps:

• In a medium saucepan, heat the oil on medium.
• Stir in the onion and pepper, add the garlic.
• Cook until tender or about 8-10 minutes.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Serve over the white rice.