Vegetables & legumes
Refried Black Caraotas
Black beans stewed with sofrito, the creole side dish par excellence.
VegetarianVeganGluten-free
Ingredients
- 300 g of black caraotas (black beans) soaked the night before
- 1 onion in quarters
- 1 red bell pepper in pieces
- 3 cloves of garlic
- 2 tablespoons of oil
- 1 teaspoon of cumin
- 1 tablespoon of papelon or brown sugar
- 1 liter of water
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Drain the soaked caraotas and put them in the mixing bowl with the water, cook 30 min/100 degrees/reverse/spoon speed.
- Check that they are tender; if needed, set 10 min more at the same temperature.
- Remove the caraotas with their broth and set aside.
- Without washing the mixing bowl, put in the onion, bell pepper and garlic and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120 degrees/speed 1.
- Add the caraotas with part of the broth, the cumin, the papelon and the salt.
- Stew 15 min/100 degrees/reverse/spoon speed until they thicken.
Tips
- The sweet touch of papelon is typical of Venezuelan caraotas.
- Blend a ladle of caraotas and return it to the mixing bowl to thicken naturally.
- They accompany pabellon, arepas or white rice.
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