Venezuelan Black Beans Recipe

Venezuelan black beans
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Ratings (14)
  • Total: 15 hrs
  • Prep: 12 hrs
  • Cook: 3 hrs
  • Yield: 6-8 servings
Nutritional Guidelines (per serving)
302 Calories
7g Fat
46g Carbs
16g Protein
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Nutrition Facts
Servings: 6-8 servings
Amount per serving
Calories 302
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 4%
Cholesterol 2mg 1%
Sodium 457mg 20%
Total Carbohydrate 46g 17%
Dietary Fiber 12g 43%
Protein 16g
Calcium 145mg 11%
*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 with rich flavor.

These 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.

Ingredients

  • A 16-ounce bag of dried black beans
  • 1 green or red bell pepper (chopped)
  • 3 tablespoons vegetable oil
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons molasses (or 3 tablespoons dark brown sugar)
  • 1 tablespoon cumin
  • Optional: 1/2 teaspoon Worcestershire sauce
  • Optional: 2-4 slices bacon
  • Optional: 2 cups chicken stock (or beef stock)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon 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 red pepper. Bring the beans to a simmer, 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. Taste for seasoning, and 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.