BLACK BEANS POTAGE Printed from COOKS.COM This is a very old and favorite family recipe that is served with white rice, grilled pork meat and fried plantains or with boiled yucca. This is a very popular and typical Cuban dinner, that is traditionally served on Christmas Eve. Soak: 1 pound black beans 10 cups water 1 big green pepper Wash the beans and put them in the water together with the green pepper, let them soak until they puff out and are tender. (You can do this the night before, but this way do not put the green pepper in, until you are ready to cook them. You can also put the beans in warm water for about an hour with the green pepper the same day that you are going to prepare them) Put them to cook in the same water until they are well done and soft, about 45 minutes or so, depends on the quality of the beans. 2/3 cup olive oil 1 big onion 4 garlic cloves 1 big green pepper 4 teaspoons salt 1/2 teaspoon black pepper 1/4 teaspoon ground oregano 1 laurel leaf 3 tablespoons white sugar 2 tablespoons vinegar 2 tablespoons white dry wine 2 tablespoons olive oil Put them to cook in the same water until they are well done and soft, about 45 minutes or so, depends on the quality of the beans. In a pan heat the olive oil, add the onion, finely chopped, and the ground garlic cloves, fry them briefly and then add the other green pepper, also finely chopped. Fry them until they are tender. Pour about one cup of the cooked black beans in the pan with the onion, garlic and green pepper, grind them well and pour them into the pot with the rest of the black beans. Add the salt, black pepper, oregano, laurel (bay) leaf, and white sugar. Simmer them, for about an hour, on very low heat,. Then add the vinegar and white wine, keep simmering them until they are creamy, just when you are about to serve them, add the 2 tablespoons of olive oil. Enjoy!
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