Potaje de Frijoles Blancos 1913 (White bean Potage)
This White Bean Potaje (potaje de frijoles blancos) is a vintage Mexican recipe from 1913. Tender beans are simmered in a saffron, garlic, and mint, and served with crumbled queso fresco, and a chunk of bread for a light dinner.
About La Cocinera Poblana
This recipe is from La Cocinera Poblana, which was published in 1913 by the publisher Herrero Hermanos Sucesores in Mexico City after receiving publishing rights from the original author Narciso Bassols. The book was intended to serve as a homemaker’s manual for women. It includes sections on cooking terminology, recipes, domestic hygiene, and table manners.
La cocinera poblana, o, El libro de las familias : novisimo manual práctico de cocina española, francesa, inglesa y mexicana, higiene y economía doméstica … México : Herrero Hermanos, Sucesores, 1913. Pp. 29.
What is Potaje?
Potaje is a popular Spanish stew that consists mainly of legumes, vegetables, herbs, and spices. It was commonly eaten for days of abstinence during Lent, over time it has evolved to include meats such as bacon, ham, and chorizo.
Original Recipe
Potaje Español, Pp. 30
El potaje español es un conjunto de legumbres y hortalizas reunidas, compuestas con aceite frito, espesado con harina y huevo y servido en los días de viernes…
112. Potaje de frijoles blancos. Se ponen a cocer, y después del primer hervor se les cambia el agua, y cuando están bien cocidos se componen con cebolla frita, ajos machacados, azafrán y una hoja de hierbabuena; si se quiere espesar, se hace esto con un poco de pan rallado, queso o arroz. También se componen los fríjoles con aceite crudo, pimienta, perejil y hierbabuena, rehogándolas a fuego manso. Otros los comen con aceite y vinagre.
Translated recipe:
White Bean Potage, Pp. 30
Spanish potaje is a collection of vegetables, fried in oil, thickened with flour or egg, and served on Fridays.
112. White bean Potage. Bring beans to a boil; then change the water and bring them to a simmer again till cooked. Then, add fried onions, crushed garlic, saffron and a mint leaf. If you want to thicken the soup, this can be done by adding grated bread, cheese, or rice. The beans can also be made with olive oil, pepper, parsley and mint, cooked over low heat. Some people eat this bean soup with oil and vinegar.
Ingredients
Saffron: Is a spice that comes from the stigmas of the flower crocus sativus. They are thin reddish colored threads that infuse foods with a floral aroma and yellow color. You can purchase saffron at specialty grocery stores.
Vegetable oil : While Lard was the popular cooking fat at the time, this recipe calls specifically for oil. Any vegetable oil will do.
Queso Fresco: Is a fresh Mexican cheese with a mild and slightly tangy flavor used in Mexican cooking to fill and top enchiladas, soups, and chilaquiles. You can find it at your local Mexican market.
White Beans: Any white beans will do for this recipe, but you might need to adjust the cooking time depending on the size of the beans.
How to Make White Bean Potage Step by Step
Bring water and beans to a boil for two minutes. Change out the water and simmer for 3 hours, until the beans are tender.
Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook until translucent, 6 to 8 minutes.
Add saffron
and mint leaves and cook for two more minutes.
Until the onion is a light yellow color.
Add the onion mixture to the pot of beans and simmer on low for 8 to 10 minutes until the beans are a deep yellow color.
Expert tricks and tips
- The original recipe states you can add grated bread, cheese or rice to thicken the soup.
- Cut down cooking time by using 3 (15oz) cans of cannellini beans.
Serving:
Serve topped with queso fresco, olive oil, chopped parsley, and mint. The original recipe also suggests that others serve it with oil and vinegar.
Storing:
Store in an airtight container in the fridge for up to 4 days and in the freezer 6 months.
More Bean Recipes
Some of our favorite Mexican bean recipes include Beans with Chorizo, Beans and Plantains, and Drunken Beans.
Potaje de Frijoles Blancos (White Bean Potage)
Ingredients
Ingredients:
- 1 pound driedwhite beans, Great Northern Beans or Cannellini
- 2 tablespoons vegetable oil
- 1 small onion, chopped (about ½ cup)
- 2 cloves garlic, minced
- 1/4 teaspoon saffron
- 1 mint sprig
- Salt and pepper to taste
To Serve
- 1/2 cup queso fresco, crumbled (optional)
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup olive oil
Instructions
- Place the beans in a large pot and add enough water to cover them by three inches. Bring to a boil for two minutes. Drain the water, refill the pot, and bring to a simmer. Cook for about 3 hours until the beans are tender.
- Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook until translucent, 6 to 8 minutes.
- Add saffron and mint leaves and cook for two more minutes or until the onion is a light yellow color. Add the onion mixture to pot with the beans and simmer for 10 minutes until the beans are a deep yellow color. Season to taste with salt and pepper.
Notes
- You can add grated bread, cheese or rice to thicken the stew.
- Cut down cooking time by using 3 (15oz) cans of cannellini beans.
- Modifications made: the recipe calls for one mint leaf, I used the leaves of 1 sprig of mint.
- For serving it calls for raw oil, which leads me to believe that it was an olive oil. I did not need to add grated bread or rice to thicken the stew.
