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.
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
How to Make It
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.