Venezuelan Black Beans Recipe

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 02/7/23
Venezuelan black beans

Malandrino / Getty Images
Prep: 12 hrs
Cook: 3 hrs
Total: 15 hrs
Servings: 6 to 8 servings
Nutrition Facts (per serving)
277 Calories
6g Fat
45g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 277
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 272mg 12%
Total Carbohydrate 45g 16%
Dietary Fiber 9g 34%
Total Sugars 8g
Protein 13g
Vitamin C 26mg 129%
Calcium 102mg 8%
Iron 4mg 22%
Potassium 1026mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Canned beans are a great shortcut, but when you have time to simmer a pot of beans, it pays off in taste.

These low-and-slow-cooked black beans are seasoned Venezuelan-style. Black beans are a common side dish in Venezuela, especially as a component of the national meal, pabellon criollo. Serve these beans with rice to get a taste of authentic Venezuelan flavor.

Ingredients

  • 1 (16-ounce) bag dried black beans

  • 1 green or red bell pepper, chopped

  • 3 tablespoons vegetable oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 3 tablespoons molasses, or 3 tablespoons dark brown sugar

  • 1 tablespoon cumin

  • 1/2 teaspoon Worcestershire sauce, optional

  • 2 to 4 slices bacon, optional

  • 2 cups chicken stock, or beef stock, optional

  • 1 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

Steps to Make It

  1. Rinse the beans and soak them overnight in water.

  2. Drain the beans, and cover them with fresh water (or chicken stock or beef stock if desired). Add chopped bell pepper. Bring the beans to a simmer on the stove, and cook them over low heat until they are just tender.

  3. If using bacon, cook it in a heavy skillet until crispy. Remove the bacon from the skillet and reserve for another use. Add the chopped onion and minced garlic to the bacon fat remaining in the skillet and cook them over low heat until they are soft, translucent and fragrant. (If not using bacon, cook the onion and garlic in a couple of tablespoons of olive oil).

  4. Add the cumin and the brown sugar to the onions and continue to cook until browned, soft and fragrant.

  5. Once the beans are tender, remove two cups of the cooked beans and process them in a blender with onion mixture. Add the blended beans and onion back to the rest of the beans. According to taste, season with salt, pepper, and Worcestershire sauce (optional).

  6. Continue to cook beans until they are very tender, adding water if necessary or letting​ the excess water boil away until the desired texture is reached.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.