Venezuelan Caraotas Negras (Venezuelan Black Beans) Recipe
Caraotas Negras, or black beans, are a staple in Venezuelan cuisine. They are usually simmered with onions, peppers, garlic, and various spices, and served as a side for many Venezuelan dishes, including soups, arepas, and the national dish, Pabellón Criollo.
Ingredients
- Dried black beans - 2 cups
- Onion (chopped) - 1
- Green bell pepper (chopped) - 1
- Garlic cloves (minced) - 2
- Vegetable oil - 2 tbsp
- Ground cumin - 1 tsp
- Dried oregano - 1 tsp
- Paprika - 1 tsp
- Salt (to taste)
- Pepper (to taste)
- Fresh cilantro (chopped) - for garnish
- White rice, cooked - for serving
Instructions
- Rinse the dried black beans thoroughly under cold running water. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and green bell pepper. Sauté until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic, ground cumin, dried oregano, and paprika. Cook for another minute, allowing the spices to release their aroma.
- Add the rinsed black beans to the pot and stir to combine with the sautéed vegetables and spices.
- Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beans are tender and the liquid has thickened. Stir occasionally and add more water if needed to prevent sticking.
- Season the Caraotas Negras with salt and pepper to taste. Adjust the seasoning according to your preference.
- Serve the Caraotas Negras hot over a bed of white rice. Garnish with freshly chopped cilantro.
Nutrition
Calories: 490kcalCarbohydrates: 82gProtein: 24gFat: 9gSaturated Fat: 1gSodium: 155mgFiber: 17gSugar: 6g
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