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Stewed Black Beans
Stewed black beans, or how we call them in Venezuela "caraotas negras guisadas", are part of our national plate called "Pabellon Criollo". They are not refried or spicy as the Mexican black beans, ours are soupy and reach.
In Venezuela, people eat them for breakfast with arepas and "queso blanco" (fresh cheese); or for lunch, served with white rice and meats. This beans are a perfect side dish and very comforting.
We, venezuelans, usually let the beans soak overnight and cook them next day, but let's be real, we are in America and we are all about convenience. So yes, I took a shortcut and bought canned organic black beans from my local supermarket. Just make sure the ingredients of the product you buy are just water, salt and beans. Anything else is unnecessary and probably bad for you.
Our recipe is very simple, yet very tasty and fragrant from the cumin and cilantro. What I love the most about this recipe? The taste of this dish gets richer as the days pass, so definitely make your beans ahead and don't be shy about serving them next day or freezing them.
I know, so convenient!
What do you need?
16 Oz Organic black beans (1 can)
1/2 Onion
1/2 Green pepper
1/4 Leek (large)
2 Scallions
1 Tbsp. Olive oil
2 Tbsp. Cilantro (chopped)
1 Tbsp. Parsley (chopped)
1 Tsp. Garlic (crushed)
1 Tsp. Cumin
What to do?
1. Wash, peel and cut all the vegetables in small cubes
2. Heat a small pan on medium heat and add the olive oil
3. Cook all the vegetables, starting from the onions, scallions and leeks, and then add the pepper, parsley and garlic
4. Season with salt, pepper and cumin and let cook the "sofrito" for about 2 minutes
5. Add the beans, water included, let them boil and cook for 4 minutes
6. Remove from the heat and add the cilantro. Cover with the lead and let the beans seat for at least another 4 minutes before plating
Voila!
Tips, variations & more:
You can eat the beans by itself or serve with white rice for a vegan lunch
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