Caraotas Negras

Caraotas Negras Recipe

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Vicki Butts (lazyme)


From "The Book Of Latin American Cooking" by Elisabeth Lamber Ortiz.


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15 Min
2 Hr 40 Min
Stove Top


  • 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
  • ·

How to Make Caraotas Negras


  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.

Printable Recipe Card

About Caraotas Negras

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Latin American

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