World Flavors Cookbook

Caraotas Negras

Venezuelan black beans cooked with papelón, paprika, and cumin — sweet, creamy, and inseparable from the national pabellón criollo.

Cuisine: Venezuela

Ingredients

• 400g black beans, soaked overnight
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp papelón (raw cane sugar) or brown sugar
• 1 tsp paprika
• 1 tsp cumin
• 2 tbsp oil
• Salt

Instructions

1. Cook soaked beans in fresh water until very soft (about 1 hour).
2. Saute onion and garlic in oil until golden.
3. Add paprika, cumin, and papelón. Cook 1 minute.
4. Add half the cooked beans. Mash some.
5. Add remaining beans with broth. Simmer 15-20 minutes until thick.
6. Season with salt.