Black Bean Pottage
Dive into the comforting, hearty goodness of Black Bean Pottage, a soul-warming dish that combines the earthy richness of tender black beans with vibrant vegetables and bold, smoky spices. Perfectly seasoned with smoked paprika, cumin, oregano, and coriander, this velvety pottage comes to life with a base of diced tomatoes and savory vegetable broth, simmered to perfection. Garnished with fresh cilantro and a zesty squeeze of lime, it’s a wholesome, plant-based dish that’s as filling as it is flavorful. Ideal for make-ahead meals or cozy weeknight dinners, this easy recipe is naturally gluten-free and packed with protein, making it a nourishing choice for everyone at the table.
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 1 14-ounce can Canned diced tomatoes
- 4 cups Vegetable broth
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
Instructions
Rinse the dried black beans thoroughly under cold water. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 4-5 minutes, stirring occasionally.
Add the smoked paprika, ground cumin, ground coriander, and dried oregano to the pot. Stir well to toast the spices, about 1 minute.
Pour in the canned diced tomatoes and stir to combine. Let cook for 2-3 minutes.
Add the soaked and drained black beans to the pot, followed by the vegetable broth and bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 60-75 minutes, or until the beans are tender.
Season the pottage with salt and black pepper to taste. Stir well and let it simmer uncovered for an additional 10 minutes to thicken.
Remove the bay leaf and discard.
Ladle the black bean pottage into bowls and garnish with fresh cilantro.
Serve with lime wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 24.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
