Potaje de Frijoles Blancos (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. They are served with crumbled queso fresco, and a chunk of bread for a light dinner.
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.
Nutrition
Serving: -3g
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