Caraotas Negras - Venezuelan-Style Black Beans
Prep time: 10 min.
Total time: 30 min.
2 slices bacon, finely chopped
½ large onion, finely chopped (about ¾ cup)
½ red and/or green bell pepper, finely chopped
1 tbsp. GOYA® Minced Garlic
1 tbsp. GOYA® Brown Sugar Cane (Panela), finely grated, or 1 tbsp. brown sugar (optional)
2 cans (15.5 oz. each) GOYA® Black Beans
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
3 sprigs fresh cilantro, finely chopped
1 tbsp. GOYA® Extra Virgin Olive Oil
2 oz. queso blanco, grated (for serving)
|1.||Add bacon to medium saucepan over medium-high heat. Cook until fat is rendered and bacon begins to crisp, about 7 minutes. Add onions, peppers and garlic. Cook, stirring occasionally, until onions soften and begin to brown, about 12 minutes. Stir in brown sugar cane (if desired), stirring until well combined.|
|2.||Stir in black beans, ¾ cup water and Adobo. Bring mixture to boil. Reduce heat to medium-low. Simmer, stirring occasionally, until bean mixture thickens and beans are heated through, 10-15 minutes more. Stir in cilantro and olive oil just before serving. Top with queso blanco, if desired.|
|3.||Serve as part of Venezuelan Shredded Beef (Pabellon Criollo) or serve with Arepas.|