Caraotas Negras (Venezuelan Black Beans)
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Black beans simmered with onion, pepper, garlic, and cumin until glossy and thick, with an optional touch of papelón for the faintly sweet Caracas-style finish.
By Mia HartwellUpdated July 30, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Thick and glossy in 40 minutes using canned beans
- 10g of protein and 10g of fibre per serving
- Savoury by default, faintly sweet with optional panela
- A component of pabellón criollo and a filling for arepas
Caraotas Negras (Venezuelan Black Beans)
40 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 190kcal
- Protein
- 10g
- Carbs
- 30g
- Fat
- 4g
- Fiber
- 10g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Set a medium saucepan over medium heat. Add the bacon and cook 5-7 minutes until some fat renders and the edges crisp. For the meatless version, heat the tablespoon of oil for 30 seconds instead.
- 2
Add the onion and bell pepper and cook 7-8 minutes, stirring now and then, until soft and just beginning to colour.
- 3
Stir in the garlic and cumin and cook 30-45 seconds, only until fragrant.
- 4
Stir in the panela or brown sugar, if using.
- 5
Add both cans of beans with their liquid, the water or stock, salt, and black pepper. Bring to a gentle boil over medium-high heat.
- 6
Reduce to medium-low and simmer uncovered 12-15 minutes, stirring every few minutes.
- 7
Mash about 1/2 cup of the beans against the side of the pan and stir them back in. Simmer 3-5 minutes more, until the liquid lightly coats a spoon.
- 8
Taste and adjust the salt. Stir in the cilantro and olive oil just before serving, and add the cheese only after plating.
Pro Tips for the Best Results
- Do not drain the cans. The starchy liquid is what thickens the beans into something glossy rather than watery.
- Mashing part of the beans is the thickening trick. It gives body without flour, cornstarch, or a long reduction.
- If the flavour tastes flat, fix the salt first. Only then consider a little brown sugar or a teaspoon of vinegar, and never add several strong seasonings at once.
- The sweet note from panela is traditional in some central Venezuelan households and absent in others. Leave it out for a fully savoury pot.
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How to Cook Caraotas Negras (Venezuelan Black Beans)
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Build the sofrito slowly
Onion and pepper need a full 7-8 minutes to soften and sweeten before the garlic and cumin go in for under a minute. Adding the garlic early scorches it, and adding the cumin to a dry pan makes it taste dusty rather than warm and toasted.
Simmer with the canning liquid
The liquid in the can carries starch released by the beans, and that starch is what turns a thin pot into a glossy one. Simmer uncovered so it reduces and concentrates, stirring every few minutes so nothing catches on the base.
Mash to thicken
Crush about half a cup of beans against the side of the pan and stir them back through. It thickens the pot naturally in a few minutes, keeps most beans whole for texture, and avoids the pasty quality you get from over-blending.
Storage & Make-Ahead
Cool in a shallow container and refrigerate up to 4 days; the flavour deepens overnight. Freeze in portions for about 3 months and thaw in the fridge. Reheat in a saucepan over medium-low with a splash of water, stirring often, and bring them to a full simmer so they reach 165°F (74°C). Add the cilantro and olive oil only after reheating.
Serving Suggestions
This caraotas negras (venezuelan black beans) pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make these with dried beans?+
Yes. Use 1 cup (200 g) dried black beans, soaked overnight and drained, then simmered in fresh water until tender before you begin the seasoning stage. Timing varies with the age of the beans and can run anywhere from one to two hours.
How do I make them vegan?+
Leave out the bacon and use oil, choose vegetable stock rather than meat broth, and skip the cheese garnish. A quarter teaspoon of smoked paprika restores some of the smokiness the bacon would have contributed.
Why are my beans too thin?+
They need more mashing or more time uncovered. Crush another few spoonfuls against the pan and simmer without a lid until the liquid coats a spoon. If they go too far the other way, loosen with water two tablespoons at a time.
What do I serve them with?+
Alongside white rice, spooned into a split arepa with white cheese for an arepa dominó, or as one of the four components of pabellón criollo with shredded beef and fried plantain.
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