Venezuelan Black Beans (Caraotas Negras – Cozy, Rich & Comforting)

These Venezuelan black beans, known as caraotas negras, are slow-simmered until tender and deeply flavorful with onions, garlic, and warm spices. The result is a rich, comforting pot of beans that feels nourishing, cozy, and perfect for everyday meals.

Traditionally served alongside shredded beef and rice, these beans are also a wonderful filling for Arepas (Warm, Cozy Venezuelan Corn Cakes) or a simple, satisfying base for bowls. If you’ve made our Reina Pepiada (Creamy Chicken & Avocado Arepa Filling)or Pabellón Criollo–Style Shredded Beef, this recipe brings everything together into a complete, comforting meal.

Why You’ll Love This

• Cozy, slow-simmered comfort food

• Naturally vegetarian and budget-friendly

• Perfect for arepas, rice bowls, or meal prep

• Freezer-friendly and even better the next day

Recipe Card

Prep Time: 10 min Cook Time: 1½–2 hours Total Time: 1 hour 40 min Servings: 6 servings

Nutritional Information

Estimated per serving:

• Calories: ~230

• Carbohydrates: ~41g

• Protein: ~15g

• Fat: ~3g

• Fiber: ~15g

• Sugar: ~3g

Ingredients

• 1 pound dried black beans, rinsed

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• ½ teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 tablespoon brown sugar (traditional touch, optional)

• 6 cups water or vegetable broth

Instructions

1. Rinse the black beans and place them in a large pot with water or broth.

2. Bring to a boil, then reduce the heat and simmer uncovered for about 1–1½ hours, until beans are tender.

3. In a separate skillet, heat olive oil over medium heat.

4. Add the onion and cook until soft and lightly golden. Stir in the garlic and cumin, cooking until fragrant.

5. Add the onion mixture to the beans along with salt, pepper, and brown sugar if using.

6. Simmer uncovered for another 15–20 minutes, allowing the beans to thicken slightly.

7. Taste and adjust seasoning as needed. Serve warm.

Storage & Tips

Storage: Store cooked black beans in an airtight container in the refrigerator for up to 5 days.

Freezing: These beans freeze very well. Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Consistency Tip: For thicker beans, lightly mash a small portion against the side of the pot and stir back in.

Flavor Tip: The touch of brown sugar balances the savory flavors and gives these beans their classic cozy depth.

FAQs

Do I need to soak the beans first? Soaking is optional. It can reduce cooking time, but unsoaked beans work perfectly in this recipe with a longer simmer.

Are these beans sweet? They’re gently balanced, not sweet. The small amount of sugar enhances the savory flavor without overpowering it.

Can I make these in a slow cooker? Yes. Cook on LOW for 6–8 hours until tender, then add the sautéed onion mixture near the end.

Are these beans good for arepas? Absolutely. They make a cozy, filling vegetarian option and pair beautifully with cheese or avocado.

Final Thoughts

These Venezuelan black beans are simple, nourishing, and deeply comforting — the kind of recipe that quietly becomes a staple. Whether served alongside shredded beef and rice or spooned into warm arepas, they bring warmth and balance to the table and complete any cozy Venezuelan-inspired meal.