Simple Black Beans (Caraotas Negras)
| Prep Time: 5 min | Serves: 6 |
| Cooking Time: 35 min | Yield: 6 bowls |
Frijoles is the generic Spanish term for beans, but caraotas refers specifically to black beans, the most common variety on South American and Caribbean tables. These beans cook down to create a thick and rich sauce—good to serve over Venezuelan White Rice or arepas. Make the beans up to a day ahead; you may need to add a little water when reheating, as the mixture thickens with time.
Ingredients
- 1 1/2 tbsp Canola Oil
- 1 cup Onions, Chopped
- 3/4 cup Raw Red Bell Pepper, Chopped
- 1/2 tsp Brown Sugar
- 1 1/2 tsp Minced Garlic
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Ground Cumin
- 1 cup Water
- 32 oz Black Beans, Canned
- 1 tsp White Wine Vinegar
Directions
-Heat oil in a large Dutch oven over medium heat.
-Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally.
-Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly.
-Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently.
-Remove from heat, and stir in vinegar.