Black Bean Pottage Recipes

MEDIEVAL POTTAGE STEW

Steps:

• Peel and chop all vegetables
• Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
• Saute for 10 minutes or until softened
• Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
• Add broth, seasoning, and wine and stir well
• Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
• Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
• Stir in vinegar, remove bay leaf, adjust seasonings, and serve

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.