Potaje de Frijoles Negros (Black Bean Pottage)

Serves 6 to 8

Ingredients

For the Beans

• 1 pound dried black beans, rinsed well
• 1 large green bell pepper, stemmed, seeded, and diced
• ½ large white onion, diced
• 4 large garlic cloves, peeled and lightly crushed with the back of a knife
• 1 tablespoon extra-virgin olive oil
• 1 dried bay leaf
• 3 large garlic cloves, peeled and finely minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ cup dry white wine
• ½ cup green olives stuffed with pimientos, thinly sliced
• 1 dried bay leaf
• 1 to 2 tablespoons sherry vinegar
• 1 teaspoon sugar (optional)

For the Sofrito

• ¼ cup extra-virgin olive oil
• 1 large green bell pepper, stemmed, seeded, and diced
• ½ large white onion, diced
• 3 large garlic cloves, peeled and finely minced

Instructions

1. Soak the beans overnight in a 6-quart heavy pot with 10 cups of water.
2. Add the next five ingredients to the beans and bring to a boil in the same soaking water. Lower heat to medium and simmer until beans are just tender, 45 to 60 minutes, skimming foam as it forms.
3. Meanwhile, prepare the sofrito: Warm the olive oil in a 10-inch skillet over medium heat. Add green pepper, onion, and garlic and sauté until onion is soft and translucent (6–8 minutes). Add salt, black pepper, oregano, and cumin and cook an additional 2 minutes.
4. Add the sofrito to the beans. Stir in the wine, olives, and bay leaf. Bring to a fast simmer over medium heat, then reduce to medium-low and cook uncovered for 45 minutes to 1 hour, stirring frequently until broth is thickened and beans are cooked through.
5. Add vinegar, salt, black pepper, and sugar (if using). Remove from heat.

Variations

Thicker Potage: Brown ½ pound of Spanish-style chorizo, tocino, or slab bacon in the sofrito pan before adding other sofrito ingredients. Mash 1 cup of simmered beans into the sofrito for added thickness.

Moros y Cristianos

1. Simmer beans, green pepper, onion, crushed garlic, olive oil, and bay leaf until just tender (about 1 hour).
2. Drain beans and reserve 3 cups of cooking water.
3. Prepare sofrito as above.
4. Combine beans, reserved water, and sofrito in pot. Bring to simmer over medium heat. Add 2 cups white rice or converted rice. Reduce heat and simmer until water is absorbed and rice is tender, 20–30 minutes.
5. Remove from heat and let rest, covered, for 15 minutes before serving.

Frijoles Dormidos

Soak and simmer beans as directed. Add sofrito and simmer until thickened. Remove from heat before final seasonings. Cool, refrigerate overnight. Reheat next day, add vinegar, salt, black pepper, and sugar to taste.

Note

If the beans overcook or are oversalted, add more water and return to simmer over low heat.