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How to Make Authentic Venezuelan Caraotas Negras (Black Beans)

Discover the rich flavors of Venezuela with this authentic Caraotas Negras recipe. These creamy black beans are slow-cooked with onions, peppers, and garlic, creating a deeply satisfying dish that's both nutritious and delicious. Perfect for a comforting family meal or as a flavorful side to your favorite Latin American dishes.

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Recipe Details

Prep Time

15 minutes (plus overnight soaking)

Cook Time

2 hours 15 minutes

Servings

6

Difficulty

Intermediate

Simple Summary

Caraotas Negras is a classic Venezuelan dish featuring creamy black beans simmered with aromatic vegetables and spices. This hearty and flavorful recipe is perfect as a comforting main course or versatile side dish.

Recipe Details

  • Prep Time: 15 minutes (plus overnight soaking)
  • Cook Time: 2 hours 15 minutes
  • Total Time: 2 hours 30 minutes
  • Servings: 6
  • Difficulty: Intermediate

Ingredients

  • 2 cups dried black beans, soaked overnight
  • 1 large onion, finely chopped
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • Salt and black pepper to taste
  • 6 cups water
  • Optional: 1/4 cup chopped fresh cilantro for garnish

Instructions

  1. Drain and rinse the soaked black beans.

  2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper. Sauté for 5 minutes until softened.

  3. Add the minced garlic and cook for another minute until fragrant.

  4. Stir in the cumin and cook for 30 seconds to release its aroma.

  5. Add the drained black beans, bay leaf, and 6 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for about 1.5 to 2 hours, or until the beans are tender.

  6. Once the beans are soft, add the brown sugar, white vinegar, salt, and black pepper. Stir well and simmer uncovered for another 15-20 minutes until the liquid has reduced and the beans have a creamy consistency.

  7. Taste and adjust seasoning if needed.

  8. Remove the bay leaf before serving.

  9. Garnish with chopped fresh cilantro if desired.

Chef's Notes

  • For a quicker version, you can use canned black beans. Reduce cooking time to 30 minutes and use only 2 cups of water.
  • To make the dish creamier, mash some of the beans against the side of the pot while cooking.
  • For added flavor, you can include a ham hock or bacon while simmering the beans.
  • Leftover Caraotas Negras can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • To reheat, add a little water and warm gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximately 1 cup):

  • Calories: 250
  • Protein: 15g
  • Fiber: 15g
  • Iron: 20% of daily value
  • Folate: 64% of daily value
  • Magnesium: 20% of daily value

This dish is high in plant-based protein, fiber, and essential minerals. It's also low in fat and cholesterol-free, making it a heart-healthy option.

Serving Suggestions

  • Serve Caraotas Negras with white rice for a traditional Venezuelan meal.
  • Pair with grilled chicken or fish for a complete protein-rich dinner.
  • Use as a filling for burritos or tacos for a fusion twist.
  • Top with diced avocado, crumbled queso fresco, and a squeeze of lime for extra flavor.
  • Serve alongside arepas (Venezuelan corn cakes) for an authentic experience.
  • For a full Venezuelan spread, serve with Pabellón Criollo (shredded beef), fried plantains, and a side of avocado slices.