Caraotas negras
Venezuelan recipes
Vegetables
Dinner
Easy
30''
In Venezuela, black beans are called black beans and are an important part of the Venezuelan national dish, "Pabellón Criollo", which also has white rice and meat. It is also popular to find the Black Caraotas inside the famous freshly toasted "arepas" with grated white cheese. And it is not surprising that we find variations of this recipe since it varies according to the taste of families or according to the region, as in the center of Venezuela, that the touch is to add brown sugar. Either way, this authentic recipe from Venezuela is not to be missed!
Ingredients
- 1 tablespoon of Two-pack brown sugar
- 2 latas of GOYA Black Beans
- 1 pinch of Adobo with GOYA pepper
- 1 tablespoon of GOYA Unico olive oil
- 1 bag of White Corn Arepas
- 2 slices bacon, finely chopped
- 0.5 large onion, finely chopped
- 0.5 red and/or greem bell pepper, finely chopped
- 1 cucharada de ajo picado
- 3 sprigs fresh cilantro, finely chopped
- 50 grams of grated white cheese
Preparation
- 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.
- 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.
- Remove from their package the white corn arepas, cook them on low-medium heat on a saucepan, about 5 to 10 minutes each side until they are a bit golden, with a touch of butter. Serve your venezuelan beans with arepas and cheese.
