Caraotas Negras – Venezuelan-Style Black Beans

Name: Caraotas Negras – Venezuelan-Style Black Beans
Prep time: 10M
Total time: 30M
Yield: 8 Servings
Cuisine: South America
Ingredients: 2 Caraotas Negras – Venezuelan-Style Black Beansslices bacon, finely chopped; ½ Caraotas Negras – Venezuelan-Style Black Beanslarge onion, finely chopped (about ¾ cup); ½ Caraotas Negras – Venezuelan-Style Black Beansred and/or green bell pepper, finely chopped; 1 tbsp. Minced GarlicGOYA® Minced Garlic; 1 tbsp. Panela Brown Sugar Cane (cuadrada)GOYA® Brown Sugar Cane (Panela), finely grated, or 1 tbsp. brown sugar (optional); 2 cans(15.5 oz. each) Black BeansGOYA® Black Beans; Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper, to taste; 3 Caraotas Negras – Venezuelan-Style Black Beanssprigs fresh cilantro, finely chopped; 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 2 oz. Queso BlancoGOYA® Queso Blanco, grated (for serving)

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In Venezuela, black beans, called Caraotas Negras, can be found simmering on the stove in kitchens throughout the country. Venezuelan Black Beans are an important component of the national dish, Pabellon Criollo, served with white rice and shredded beef. Caraotas Negras are also served stuffed into freshly-toasted arepas (corn patties) with shredded white cheese. Recipes for Caraotas Negras vary by region and family (in central Venezuela, home cooks often add brown sugar). Either way, this authentic, Venezuelan recipe is not to be missed!

Total Time

30m

Prep Time:10m

Yields:8 Servings

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Ingredients

slices bacon, finely chopped

large onion, finely chopped (about ¾ cup)

red and/or green bell pepper, finely chopped

1 tbsp.

GOYA® Minced Garlic

1 tbsp.

GOYA® Panela Brown Sugar Cane (cuadrada) , finely grated, or 1 tbsp. brown sugar (optional)

2 cans(15.5 oz. each)

GOYA® Black Beans

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

sprigs fresh cilantro, finely chopped

1 tbsp.

GOYA® Extra Virgin Olive Oil

2 oz.

GOYA® Queso Blanco , grated (for serving)

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Directions

Kitchen View

Step 1

Add bacon to medium saucepan over medium-high heat. Cook until fat is rendered and bacon begins to crisp, about 7 minutes. Add onions, peppers and garlic. Cook, stirring occasionally, until onions soften and begin to brown, about 12 minutes. Stir in brown sugar cane (if desired), stirring until well combined.

Step 2

Stir in black beans, ¾ cup water and Adobo. Bring mixture to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until bean mixture thickens and beans are heated through, 10-15 minutes more. Stir in cilantro and olive oil just before serving. Top with queso blanco, if desired.

Step 3

Serve as part of <a href="https://www.goya.com/en/recipes/venezuelan-shredded-beef/">Venezuelan Shredded Beef (Pabellon Criollo)</a> or serve with <a href="https://www.goya.com/en/recipes/arepas/">Arepas</a>.