Venezuelan-Style Slow-Simmered Black Beans

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A staple side across Venezuela, these slow-simmered black beans turn rich and creamy with a fragrant onion-and-pepper sofrito, earthy cumin, and a touch of unrefined cane sugar. Served alongside white rice and sweet plantains, they are the backbone of the iconic Pabellón Criollo platter.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 62 gCarbs
• 14 gFiber
• 5 gSugar
• 17 gProtein
• 420 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Beans

• 1 lb (450 g) dried black beans, picked over and rinsed
• 6 cups water
• 1 bay leaf
• 1 tsp kosher salt

For the Sofrito and Seasoning

• 3 tbsp vegetable oil or annatto oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp brown sugar or grated papelón
• 1/2 tsp freshly ground black pepper

Directions

1. Place the rinsed beans in a large bowl, cover with several inches of cold water, and soak overnight (8 to 12 hours). Drain well.
2. In a heavy pot, combine the soaked beans with 6 cups of fresh water and the bay leaf. Bring to a boil over high heat, skimming any foam that rises, then reduce to a gentle simmer and cook uncovered for 60 to 75 minutes until the beans are tender but still hold their shape.
3. Carefully ladle out and reserve 1 cup of the cooking liquid, then drain the beans and discard the bay leaf.
4. Wipe the same pot dry and return it to medium heat. Add the oil, then sauté the onion and bell pepper for 5 to 7 minutes until softened and lightly golden.
5. Stir in the garlic, cumin, oregano, and black pepper and cook for 1 minute until fragrant.
6. Add the drained beans, the reserved cooking liquid, and the brown sugar. Stir gently to combine and bring the mixture back to a low simmer.
7. Cook uncovered for 15 to 20 minutes, pressing a few beans against the side of the pot with the back of a spoon to release their starch and thicken the sauce to a creamy, brothy consistency.
8. Taste and adjust with additional salt. Remove from the heat, cover, and let rest 5 minutes so the flavors meld. Serve hot spooned over white rice with fried sweet plantains.

Cook’s Notes

• For a quick soak, boil the beans in their soaking water for 2 minutes, then cover and let stand off the heat for 1 hour before draining.
• A pressure cooker reduces the bean-cooking stage to about 25 minutes at high pressure with no pre-soaking needed.
• Grated papelón (unrefined Panela cane sugar) gives an authentic molasses depth; brown sugar is the closest pantry substitute.
• Reserve extra bean cooking liquid to loosen leftovers the next day or to enrich soups and grain dishes.
• For a spicier profile, add a seeded ají dulce or a small piece of scotch bonnet to the sofrito and remove before serving.

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