does anyone have a recipe for potaje.?

Question

i want an authentic cuban recipe...and i want the potaje with red beans

Answer 1

Thick and Rich Red Bean Soup (Potaje de Frijoles Colorados)
Servings 6-8

1 pound dried red kidney or pink beans, rinsed in cold water, picked over, and soaked in water to cover overnight
2 quarts water
1 bay leaf
1 large green bell pepper, seeded and quartered one 2-ounce piece salt pork, rind removed

FOR THE SOFRITO:
1/4 cup pour Spanish olive oil
1/4 pound slab bacon, diced
3 to 4 cloves garlic, finely chopped
1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
1 cup drained and coarsely chopped canned whole tomatoes
1 tablespoon red wine vinegar
1/2 cup dry sherry
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste

TO COMPLETE THE DISH:
2 medium-size all-purpose potatoes, peeled and diced
1 cup peeled, seeded, and diced calabaza or butternut squash
pure Spanish olive oil to taste

1. Pour the beans and their soaking water into a large pot, then add the additional water, the bay leaf, green bell pepper, and salt pork. Bring to a boil over medium-high heat, reduce the heat to low, and simmer over low heat, covered, 1-1/2 to 2 hours, until the beans are tender. Add more water if needed.

2. To prepare the sofrito, heat the oil in a medium-size skillet over medium heat until fragrant. Add the bacon, garlic, onion, and bell pepper, and cook, stirring, until the vegetables are tender. Add the tomatoes, vinegar, sherry, oregano, cumin, salt, and pepper and cook 10 minutes, until thickened.

3. When the beans are tender, add the sofrito, potatoes, and calabaza, stir to blend, and cook over low heat, covered, 30 to 35 minutes, until the potatoes and calabaza are tender. Correct the seasonings and serve hot, or remove the salt pork and puree the soup in a food processor fitted with a steel blade, and serve hot.

4. Drizzle some olive oil over each serving.

Answer 2

This is the resipie I use you can modify it as you wish.
Hope it helps.




Red Bean Soup (Potaje de Judias)

1 cup dried red beans, rinsed in cold water, picked over, and left in water to cover overnight
2 1/2 quarts water
1 bay leaf
1 (2-ounce) piece salt pork, rind removed
1/4 cup pure Spanish olive oil
2 cloves garlic, finely chopped
1 medium-size onion, finely chopped
1/2 pound boneless smoked ham, diced
2 cups drained and chopped canned whole tomatoes
1 medium-size all-purpose potato, peeled and sliced
1/2 inch thick
1/4 teaspoon powdered saffron or
3 to 4 saffron threads, crushed
salt and freshly ground black pepper to taste
1/2 teaspoon ground cumin
1 cup shredded cabbage, optional
1 cup peeled, seeded, and diced pumpkin or Hubbard or butternut squash, optional
2 tablespoons finely chopped fresh parsley for garnish

Drain the beans, place them in a large saucepan with the water, bay leaf, and salt pork, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, until tender, 1 to 1-1/2 hours, adding additional water if necessary.

Meanwhile, in a medium-size skillet, heat the olive oil over low heat until fragrant and cook the garlic, onions, and ham, stirring, 6 to 8 minutes, until the vegetables are soft. Add the tomatoes and cook until thickened, about 10 minutes.

When the beans are tender, add the tomato mixture, potato, saffron, salt, pepper, cumin, cabbage, and pumpkin, and continue cooking another 30 minutes, adding more hot water if necessary. Remove the salt pork and discard. Mix well and serve garnished with parsley.

Answer 3

Thick and Rich Red Bean Soup (Potaje de Frijoles Colorados)
Servings 6-8

INGREDIENTS:
1 pound dried red kidney or pink beans, rinsed in cold water, picked over, and soaked in water to cover overnight 2 quarts water 1 bay leaf
1 large green bell pepper, seeded and quartered one 2-ounce piece salt pork, rind removed FOR THE SOFRITO: 1/4 cup pour Spanish olive oil
1/4 pound slab bacon, diced 3 to 4 cloves garlic, finely chopped 1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped 1 cup drained and coarsely chopped canned whole tomatoes 1 tablespoon red wine vinegar
1/2 cup dry sherry 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste pure Spanish olive oil to taste TO COMPLETE THE DISH: 2 medium-size all-purpose potatoes, peeled and diced 1 cup peeled, seeded, and diced calabaza or butternut squash

1 Pour the beans and their soaking water into a large pot, then add the additional water, the bay leaf, green bell pepper, and salt pork. Bring to a boil over medium-high heat, reduce the heat to low, and simmer over low heat, covered, 1-1/2 to 2 hours, until the beans are tender. Add more water if needed.
2 To prepare the sofrito, heat the oil in a medium-size skillet over medium heat until fragrant. Add the bacon, garlic, onion, and bell pepper, and cook, stirring, until the vegetables are tender. Add the tomatoes, vinegar, sherry, oregano, cumin, salt, and pepper and cook 10 minutes, until thickened.
3 When the beans are tender, add the sofrito, potatoes, and calabaza, stir to blend, and cook over low heat, covered, 30 to 35 minutes, until the potatoes and calabaza are tender. Correct the seasonings and serve hot, or remove the salt pork and puree the soup in a food processor fitted with a steel blade, and serve hot.
4 Drizzle some olive oil over each serving.

Answer 4

Thick and Rich Red Bean Soup (Potaje de Frijoles Colorados)
Servings 6-8

1 pound dried red kidney or pink beans, rinsed in cold water, picked over, and soaked in water to cover overnight
2 quarts water
1 bay leaf
1 large green bell pepper, seeded and quartered one 2-ounce piece salt pork, rind removed

FOR THE SOFRITO:
1/4 cup pour Spanish olive oil
1/4 pound slab bacon, diced
3 to 4 cloves garlic, finely chopped
1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
1 cup drained and coarsely chopped canned whole tomatoes
1 tablespoon red wine vinegar
1/2 cup dry sherry
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
salt and freshly ground black pepper to taste

TO COMPLETE THE DISH:
2 medium-size all-purpose potatoes, peeled and diced
1 cup peeled, seeded, and diced calabaza or butternut squash
pure Spanish olive oil to taste

1. Pour the beans and their soaking water into a large pot, then add the additional water, the bay leaf, green bell pepper, and salt pork. Bring to a boil over medium-high heat, reduce the heat to low, and simmer over low heat, covered, 1-1/2 to 2 hours, until the beans are tender. Add more water if needed.

2. To prepare the sofrito, heat the oil in a medium-size skillet over medium heat until fragrant. Add the bacon, garlic, onion, and bell pepper, and cook, stirring, until the vegetables are tender. Add the tomatoes, vinegar, sherry, oregano, cumin, salt, and pepper and cook 10 minutes, until thickened.

3. When the beans are tender, add the sofrito, potatoes, and calabaza, stir to blend, and cook over low heat, covered, 30 to 35 minutes, until the potatoes and calabaza are tender. Correct the seasonings and serve hot, or remove the salt pork and puree the soup in a food processor fitted with a steel blade, and serve hot.

4. Drizzle some olive oil over each serving.

Answer 5

There are several versions depending on the beans you want to use:
Garbanzo:
Potaje de Garbanzos
http://www.columbiarestaurant.com/recipe.asp?FeaturedItemID=20
Navy:
Potaje de Judias
http://www.recipelink.com/mf/31/27465
Red:
Potaje de Frijoles Colorados
http://www.recipehound.com/Recipes/2216.html

No doubt there are more.