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Caraotas Rojas
Venezuelan Red Beans
A hearty and flavorful Venezuelan staple, these red beans are slow-cooked until tender and then simmered with aromatic sofrito and spices, creating a rich and comforting stew. Perfect as a side dish or a main course.
🧂 Ingrédients
- 500g Dried red kidney beans
- 8 cups Water or vegetable broth
- 1 cup Sofrito(Homemade or store-bought, typically containing sautéed onions, bell peppers, garlic, and tomatoes.)
- 1 tsp Ground cumin
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or olive oil(Optional, for sautéing if sofrito is not pre-made or for added richness.)
👨🍳 Instructions
- 1
Sort through the dried red kidney beans and discard any small stones or debris. Rinse the beans thoroughly under cold running water.
⏱️ 5 minutes - 2
Place the rinsed 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). The beans will absorb water and expand.
⏱️ Overnight (8-12 hours) - 3
Drain and rinse the soaked beans. Transfer them to a large, heavy-bottomed pot or Dutch oven. Add the 8 cups of fresh water or vegetable broth. Bring to a boil over medium-high heat.
⏱️ 10 minutes - 4
Once boiling, reduce the heat to low, cover the pot, and simmer gently. Cook the beans until they are very tender, which can take 2 to 2.5 hours, depending on the age and type of beans. Stir occasionally and skim off any foam that rises to the surface.
⏱️ 2 - 2.5 hours - 5
Once the beans are tender, add the sofrito and ground cumin to the pot. Stir well to combine. Continue to simmer, uncovered, for another 30 minutes, or until the stew has thickened to your desired consistency. The liquid should be rich and slightly syrupy.
⏱️ 30 minutes - 6
Season generously with salt and black pepper to taste. If the stew is too thick, you can add a little more water or broth. If it's too thin, continue simmering uncovered for a bit longer.
⏱️ 5 minutes - 7
Serve hot, traditionally accompanied by white rice.
⏱️ Serving
💡 Conseils de pro
- ✓For a thicker consistency, mash some of the beans against the side of the pot with a spoon during the final simmering stage.
- ✓Caraotas Rojas are excellent served with white rice, arepas, or plantains.
- ✓This is considered everyday comfort food in Venezuela, often served as a side dish to meat or poultry.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add chunks of pork (like pork shoulder or bacon) during the initial bean cooking stage for a richer flavor.
- For a spicier version, add a finely chopped chili pepper (like a jalapeño or aji dulce) to the sofrito.
- Stir in a tablespoon of vinegar or a squeeze of lime juice at the end of cooking for a touch of acidity.