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Caraotas Negras

Name: Caraotas Negras
Prep time: PT15 minutes active, plus overnight soaking
Cook time: PT2 hours 30 minutes to 3 hours
Total time: PT12+ hours (including soaking)
Yield: 8
Cuisine: Venezuela
Ingredients: 500g undefined Dried black beans; 50g undefined Papelón (unrefined cane sugar) (Also known as panela or piloncillo. Can be substituted with dark brown sugar if unavailable.); 1 tsp undefined Ground cumin; 1 medium undefined Yellow onion; 4 undefined Garlic cloves; 6-8 cups undefined Water or vegetable broth (For simmering the beans.); to taste undefined Salt; 1 tbsp undefined Vegetable oil or lard (Optional, for sautéing aromatics.)

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.

Temps de préparation15 minutes active, plus overnight soaking

Temps de cuisson2 hours 30 minutes to 3 hours

Temps total12+ hours (including soaking)

Portions8

DifficultéEasy

2 modifications· Feb 8

Créez votre version

Caraotas Negras - Venezuela traditional dish

🧂 Ingrédients

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.)

👨‍🍳 Instructions

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

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💡 Conseils de pro

✓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.

✨ Idées de variations

Inspiration pour votre propre version de cette recette

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.