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In Venezuela, black beans, called Caraotas Negras, can be found simmering on the stove in kitchens throughout the country. Venezuelan Black Beans are an important component of the national dish, Pabellon Criollo, served with white rice and shredded beef. Caraotas Negras are also served stuffed into freshly-toasted arepas (corn patties) with shredded white cheese. Recipes for Caraotas Negras vary by region and family (in central Venezuela, home cooks often add brown sugar). Either way, this authentic, Venezuelan recipe is not to be missed!
slices bacon, finely chopped
large onion, finely chopped (about ¾ cup)
red and/or green bell pepper, finely chopped
GOYA® Minced Garlic
GOYA® Brown Sugar Cane (Panela), finely grated, or 1 tbsp. brown sugar (optional)
2 cans (15.5 oz. each)
GOYA® Black Beans
sprigs fresh cilantro, finely chopped
GOYA® Queso Blanco, grated (for serving)
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.
Serve as part of Venezuelan Shredded Beef (Pabellon Criollo) or serve with Arepas.
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