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Caraotas Negras
Venezuelan Black Beans
Slowly simmered, deeply flavorful Venezuelan black beans, sweetened with papelón and seasoned with cumin. A staple side dish, especially when served with Pabellón Criollo.
🧂 Ainekset
- 500g Dried black beans
- 50g Papelón (unrefined cane sugar)(Also known as panela or piloncillo. Can be substituted with dark brown sugar if unavailable.)
- 1 tsp Ground cumin
- 1 medium Yellow onion
- 4 Garlic cloves
- 6-8 cups Water or vegetable broth(For simmering the beans.)
- to taste Salt
- 1 tbsp Vegetable oil or lard(Optional, for sautéing aromatics.)
👨🍳 Ohjeet
- 1
Rinse the black beans thoroughly under cold running water. Pick through them to remove any small stones or debris. Place the beans in a large bowl and cover with at least 3 inches of cold water. Let them soak overnight (or for at least 8 hours).
⏱️ Overnight (8+ hours) - 2
Drain and rinse the soaked beans. Place them in a large, heavy-bottomed pot or Dutch oven. Add the chopped onion, minced garlic, and 6 cups of water or vegetable broth. Bring to a boil over medium-high heat.
⏱️ 10 minutes - 3
Once boiling, reduce the heat to low, cover the pot, and simmer gently. Stir occasionally, ensuring the beans do not stick to the bottom. Cook until the beans are tender but not mushy, which can take 2 to 2.5 hours. Add more water or broth if the liquid level gets too low.
⏱️ 2 - 2.5 hours - 4
Add the papelón (or brown sugar) and cumin to the pot. Stir well to dissolve the papelón. Continue to simmer, uncovered, for another 30 minutes, or until the beans have thickened to your desired consistency. The sauce should be rich and slightly syrupy.
⏱️ 30 minutes - 5
For a creamier texture, use the back of a spoon or a potato masher to gently mash some of the beans against the side of the pot. Alternatively, scoop out about 1 cup of beans and liquid, mash them in a separate bowl, and return them to the pot. Stir to combine.
⏱️ 5 minutes - 6
Taste and season generously with salt. If using, you can briefly sauté the onion and garlic in a tablespoon of oil or lard before adding them in Step 2 for a deeper flavor base. Serve hot.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓Papelón adds a unique, subtle sweetness and depth of flavor that granulated sugar cannot replicate. If using brown sugar, start with a slightly smaller amount and adjust to taste.
- ✓Caraotas Negras are an essential component of Pabellón Criollo, Venezuela's national dish. They are also delicious served as a side with grilled meats, rice, or plantains.
- ✓The flavor of these beans deepens and improves overnight, making them an excellent make-ahead dish.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chunks of pork belly or smoked ham hock during the simmering stage (Step 3) for a richer, meatier flavor.
- For a spicier version, add a chopped chili pepper (like a jalapeño or habanero, seeds removed for less heat) along with the onion and garlic.