Frijoles Negro (Potaje) - Black Bean Soup

This potaje, as we call it, is also known as black bean soup. You can make it where it's bland or add enough garlic, cumin, and oregano to give it that extra punch. 

I have included a basic recipe below, but if you decide to make it at home experiment with different condiments until you find that perfect flavor. 

Let me know if you tried to make it at home and if you made it as is or if you added your own special condiments.

INGREDIENTS

• 1. 1 pound dried black beans

  2. 4 cups of water

  3. 3 cloves of garlic, peeled and crushed

  4. 1 medium onion, peeled and chopped

  5. ¼ pound salt pork, chopped

  6. 1 pound smoked ham hocks, cut in 1 inch pieces

  7. 2 teaspoons paprika

  8. 3 teaspoons ground cumin

  9. 2 bay leaves

  10. 4 cups chicken stock

  11. salt and pepper to taste
      

INSTRUCTIONS

• Place black beans and water in a large stockpot.

• Cover and boil for two minutes.

• Turn off the heat and let it stand covered for about 1 hour.

• Open and add the rest of the ingredients, except the salt and pepper. There should be enough water to just cover the beans. Add more water if needed.

• Cover and simmer until the beans are tender, which should be about 2 hours.

• Take out the hocks and remove the bones. Return the meat to the pot. Add the salt and pepper.

RECIPE TIPS

• Another way of making the black beans is by using a crockpot or even a pressure cooker. The pressure cooker is how I learned to make this dish at home. It's the same way my mother and her mother before her did it.

• Side dish suggestions. This can be eaten alone or added to white rice. If you add it to white rice consider serving it with picadillo, chicken, pork, or even fish.
  

Serves: 6