Black Beans Potage Recipe

Name: Black Beans Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. black beans, washed and picked; 2 qt. cold water; 1 medium onion, chopped; 1 medium bell pepper, roasted and peeled; 4 cloves garlic, minced; 1 tsp. ground cumin; 1 tsp. oregano; 3 bay leaves; 4 Tbsp. cooking sherry; 1/4 c. olive oil; salt and pepper to taste

Servings: persons

1 lb. black beans, washed and picked
2 qt. cold water
1 medium onion, chopped
1 medium bell pepper, roasted and peeled
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. oregano
3 bay leaves
4 Tbsp. cooking sherry
1/4 c. olive oil
salt and pepper to taste

1
Place washed and picked beans in 4-quart pot, add 2 quarts cold water.
2
Soak for 2 to 3 hours.
3
Empty water and refill with clean water.
4
Bring beans to a boil.
5
Add half the amount of olive oil, bay leaves and bell pepper.
6
Simmer for 1 1/2 to 2 hours or until almost tender.
7
In frying pan, add the rest of the olive oil.
8
Add the onions, garlic and spices to the pan with the oil.
9
Saute until lightly brown.
10
Add sherry.
11
Combine mixture from the frying pan with the beans and continue to simmer until beans are soft.
12
Add salt and pepper to taste.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. black beans, washed and picked, 2 qt. cold water, 1 medium onion, chopped, 1 medium bell pepper, roasted and peeled, and more.

Yes, Black Beans Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Beans Potage

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