Simple Black Beans (Caraotas Negras)

Frijoles is the generic Spanish term for beans, but caraotas refers specifically to black beans, the most common variety on South American and Caribbean tables. These beans cook down to create a thick and rich sauce—good to serve over Venezuelan White Rice or arepas. Make the beans up to a day ahead; you may need to add a little water when reheating, as the mixture thickens with time.

This recipe goes with Arepas with Savory Topping

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

• 1 1/2  tablespoons  canola oil
• 1  cup  chopped onion
• 3/4  cup  finely chopped red bell pepper
• 1/2  teaspoon  brown sugar
• 1 1/2  teaspoons  minced garlic
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground cumin
• 1  cup  water
• 2  (15-ounce) cans 50%-less-sodium black beans, undrained
• 1  teaspoon  white wine vinegar

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

Nutritional Information

Calories:

128 (25% from fat)

Fat:

3.6g (sat 0.3g,mono 2.1g,poly 1.1g)

Protein:

6.2g

Carbohydrate:

23.3g

Fiber:

7.6g

Cholesterol:

0.0mg

Iron:

2.2mg

Sodium:

294mg

Calcium:

58mg