Caraotas Negras

Name: Caraotas Negras
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 8 servings
Cuisine: Venezuelan
Ingredients: 500g dried black beans, soaked overnight; 8 cups water; 1 onion, quartered; 6 cloves garlic, smashed; 2 tsp cumin; 1 tbsp sugar; 2 tbsp oil; Salt and pepper; Cilantro for garnish

Caraotas Negras (kah-rah-OH-tahs NEH-grahs)

Venezuelan Black Beans

⏱ Prep Time 10 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 214 kcal

Slow-simmered creamy black beans cooked with cumin, garlic, and a touch of sugar — the essential side dish on every Venezuelan plate.

Nutrition & Info

Protein 13.0g

Carbs 36.0g

Fat 2.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: small bowl

Garnishes: cilantro, drizzle of oil

Accompaniments: white rice, fried plantains, arepa

Ingredients

500g dried black beans, soaked overnight
8 cups water
1 onion, quartered
6 cloves garlic, smashed
2 tsp cumin
1 tbsp sugar
2 tbsp oil
Salt and pepper
Cilantro for garnish

Instructions

1
Drain soaked beans. Place in a large pot with fresh water, onion, and garlic.
2
Bring to a boil, then reduce to a gentle simmer. Cook 1.5-2 hours until very tender.
3
Remove half the beans and blend or mash, then return to the pot for a creamy-chunky texture.
4
Add cumin, sugar, oil, salt, and pepper. Simmer 15 min more until flavors meld.
5
Adjust seasoning — the touch of sugar is essential to balance the earthiness.
6
Serve garnished with cilantro.

💡

Did You Know?

Caraotas negras are so fundamental to Venezuelan identity that the phrase "sin caraotas no hay pabellon" (without black beans there is no pabellon) is a national culinary law.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

cilantro, drizzle of oil

Accompaniments

white rice, fried plantains, arepa

The Story Behind Caraotas Negras

Black beans were cultivated by indigenous peoples across Venezuela long before European contact. The slow-cooking method and the addition of cumin reflect the Moorish-Spanish influence that arrived with colonization. Caraotas negras became the nutritional backbone of Venezuelan cuisine, appearing on plates from the humblest home to the finest restaurant.

🕐 Traditionally enjoyed daily, with every meal 📜 Origins: Pre-Columbian

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