CARAOTAS NEGRAS (VENEZUELAN BLACK BEANS)

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CARAOTAS NEGRAS (VENEZUELAN BLACK BEANS)

CARAOTAS NEGRAS (VENEZUELAN BLACK BEANS). Alimento Base: Black beans, Place the beans in a large saucepan or bowl. Cover with tap water leaving at least an inch of water above the beans as they will swell. Add a pinch of bicarbonate of soda. Leave...
Tiempo de preparación 1 hora 30 minutos
Tiempo total 1 hora 30 minutos
Plato Black beans
Cocina Venezuela
Raciones 6 comensales

Ingredientes
  

  • 200 grams dried black beans
  • Pinch of bicarbonate of soda
  • Pancetta or bacon rashers
  • 1 onion
  • 1 green pepper
  • 2 cloves of garlic
  • Fresh coriander
  • Olive oil
  • Salt
  • Black pepper
  • Oregano
  • Cumin
  • Worcestershire sauce Salsa Inglesa

Elaboración paso a paso
 

  • Preparation
  • Place the beans in a large saucepan or bowl. Cover with tap water leaving at least an inch of water above the beans as they will swell. Add a pinch of bicarbonate of soda. Leave overnight.
  • Before cooking, drain and rinse beans under the tap. Place in saucepan or pressure cooker and cover with fresh water. Bring to boil and boil vigorously for 10-15 minutes. Add no salt.
  • Reduce heat and simmer until soft - 60 minutes (minimum) in saucepan, 45 minutes in pressure cooker.
  • To make the sofrito used to flavour the beans finely chop onions and peppers.
  • Dice pork into small cubes.
  • Crush garlic cloves in mortar or garlic crusher.
  • Heat olive oil in a frying pan. Add onions and when they start to brown add pork and peppers and garlic.
  • Season with salt, pepper, oregano, a small pinch of cumin and Worcestershire sauce and when all ingredients are cooked remove from heat.
  • When beans are cooked place some of the water and beans in a blender, add the cooked sofrito and blend until creamy. Pour back into beans and simmer to reduce and allow flavours to combine.
  • Finely chop coriandor and add to beans just before serving, stir through.