Rating: 4 stars
21 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 7

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.

Maria Baez Kijac
Recipe by Cooking Light June 2008

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

128 calories; calories from fat 25%; fat 3.6g; saturated fat 0.3g; mono fat 2.1g; poly fat 1.1g; protein 6.2g; carbohydrates 23.3g; fiber 7.6g; cholesterol 0mg; iron 2.2mg; sodium 294mg; calcium 58mg.
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