Black bean pottage (Potaje de frijoles negros) from The Cuban Table: A Celebration of Food, Flavors and History (page 113) by Ana Sofia Pelaez and Ellen Silverman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried black beans need to be soaked overnight.

  • Stephenn31 on March 10, 2024

    Solid black bean recipe. Made in the instant pot with a 15 min and quick release before adding the sofrito and repeating.

  • Baxter850 on May 21, 2020

    Not all the beans were soft event after the 2 hours. Flavor was good, sherry really came through, although I would go with a different recipe next time.

  • FJT on February 13, 2017

    Really nice way to do black beans. I usually use Rancho Gordo Midnight Black Beans for this.

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