Caraotas Negras (Venezuelan Black Beans)

🛒 Ingredients

• Black Beans (cooked) 183 g · 178 kcal
• Onion 25 g · 12 kcal
• Green Bell Pepper 25 g · 6 kcal
• Garlic 5 g · 8 kcal
• Olive Oil 8 g · 64 kcal
• Ground Cumin 2 g · 7 kcal
• Dried Oregano 2 g · 5 kcal

👨‍🍳 Instructions

1. Rinse dry black beans thoroughly and soak them in water overnight, or for at least 8 hours. Drain and rinse again before cooking.
2. In a large pot or Dutch oven, combine the soaked black beans with enough fresh water to cover by about two inches. Bring to a boil, then reduce heat and simmer for 45-60 minutes until beans are slightly tender.
3. While beans simmer, prepare the sofrito: In a separate pan, heat olive oil over medium heat. Add chopped onion and green bell pepper; cook until softened, about 5-7 minutes.
4. Stir in minced garlic, ground cumin, and dried oregano; cook for another minute until fragrant.
5. Add the sofrito mixture to the simmering beans. Continue to simmer for another 30-45 minutes, or until the beans are very tender and the liquid has thickened to a rich, stew-like consistency.
6. Season with salt and sugar to taste. Mash a small portion of the beans against the side of the pot to help thicken the sauce further, if desired. Serve hot.