Best Caraotas Negras Recipes

Very Simple Black Beans (Caraotas Negras) image

Provided by Chef PotPie

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons canola oil
1 cup chopped onion
3/4 cup finely chopped red bell pepper
1 teaspoon packed brown sugar
1 1/2 teaspoons minced garlic
1/2 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1 cup water
2 (15 ounce) cans 50% reduced sodium black beans, undrained
1 teaspoon white wine vinegar

Steps:

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.

Nutrition Facts : Calories 53.1, Fat 3.7, SaturatedFat 0.3, Sodium 4, Carbohydrate 4.9, Fiber 0.9, Sugar 2.7, Protein 0.6

Caraotas Negras (Black Beans) image

Provided by Food Network

Categories side-dish

Time 14h

Yield 6 servings

Number Of Ingredients 5

Steps:

Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper.

Caraotas Negras image

Provided by Vicki Butts (lazyme)

Time 2h55m

Number Of Ingredients 8

2 c black beans
3 Tbsp olive oil
1 medium onion, finely chopped
1 red bell pepper or 2 pimientos, seeded and chopped
4 garlic cloves
1 tsp ground cumin
1 Tbsp sugar
salt

Steps:

1. Wash and pick over the beans. Put the beans to soak for 2 to 4 hours in a saucepan in enough cold water to cover by 2 inches.
2. Add enough water to cover the beans by 1 inch as they will have absorbed much of the soaking water. Bring to a boil, cover, and cook until the beans are tender, about 2 hours.
3. In a skillet heat the oil and sauté the onion and bell pepper until both are soft. Add the garlic, cumin, sugar, and the pimientos, if using instead of bell pepper. Sauté for a minute or two, then stir into the beans.
4. Season with salt to taste, and cook, partially covered, over low heat for 1/2 hour longer.
5. The beans will be quite dry.