Caraotas Negras

About This Recipe

Caraotas negras are Venezuela's beloved black beans, cooked until creamy and deeply flavoured with peppers, onion, garlic and a touch of panela (unrefined brown sugar) that creates a characteristic sweet depth. They are one of the four elements of pabellón criollo (Venezuela's national dish) and are eaten daily in Venezuelan homes alongside rice, shredded beef and sweet plantain.

Ingredients

Serves 6

• 400 gdried black beans(soaked overnight)
• 1 largeonion(finely chopped)
• 1green bell pepper(finely chopped)
• 4 clovesgarlic(minced)
• 1 tbsppanela or brown sugar
• 1 tspground cumin
• 2 tbspvegetable oil
• 1 tspsalt
• 1 small bunchfresh coriander(optional, to serve)

Instructions

1. 1

   Cook beans

   Drain soaked beans. Cover with fresh water and boil 60–70 minutes until completely tender. Reserve cooking liquid.

2. 2

   Sofrito

   Heat oil in a pot. Fry onion and pepper until soft, about 8 minutes. Add garlic and cumin. Cook 2 minutes.

3. 3

   Mash some beans

   Add a ladleful of cooked beans to the sofrito and mash them directly in the pan to create a thick paste.

4. 4

   Combine

   Add remaining beans and enough cooking liquid to reach a thick, creamy consistency. Add sugar and salt.

5. 5

   Simmer

   Simmer uncovered 15 minutes, stirring often, until the beans are creamy and thick. Serve with coriander if desired.

Variations

• •

  Add a splash of rum for a festive version.

• •

  Top with queso fresco for a richer finish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 5 days or freeze for 3 months. The flavour deepens over time.

Frequently Asked Questions