🇻🇪 Venezuelan Cuisine

Caraotas Negras

Venezuelan Black Beans

Prep Time 10 min + soaking

Servings 8

Difficulty Easy

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.

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.