Cooking Black Beans

Just as there are people in the world, they are cooks, recipes and those who would tell you that their recipe is the best. In Venezuela, there are as many variations of black beans as they are people who make them. What about the Cubans who also like to eat black beans?
I am not here to argue with everybody about whose black beans are the best. Instead, I am here to post about the black beans that bring me to a moment in my childhood. I still remember the kitchen and its wonderful smells when the family prepared their best dishes. For some of them sweets, for others soups and for others meat. There is nothing in the world as to be greeted by the delicious smells that come from the kitchen and the embraces of a loving family to go with it.

 CARAOTAS NEGRAS

INGREDIENTS:

• 2 lbs  Black beans
• 1 teaspoon of Baking Soda
• 1 big onion
• 1 medium green pepper
• 6 cloves of garlic
• 1 teaspoon of cumin ( or less to taste)
• 1 twig of cilantro
• ¼ cup of olive oil
• 3 bacon strips
• 2 pig's feet ( or 2 or 3 smoked pork chops without bones and chopped in small squares or salt pork)

PREPARATION:

The following steps are needed if your beans are like the ones sold in Venezuela. If you purchase them in American CoOps or organic foods by the name of Turtle Beans, then the beans might be cleaner and softer.

Select the beans and pick out those that do not look good and are very hard. Also, it is possible that you might find pebbles, twigs and leaves.
I  myself do not soak my beans overnight because they do not need them. In Venezuela, we all did because they were harder. If your beans are harder (use your nails to see if you can dent them or not), then soak them in water with the baking soda- the water should be at least two fingers above the beans. If some beans float, taken them out.

If left soaking overnight, rinse well and when done cover the beans with enough water. Place on the stove and add the green pepper which has been cleaned, cut in four pieces and the seeds removed. Next, add the pieces of pork chop which were cooked and cut prior. The beans are cooked until they become soft and the water is replaced as needed. NOTE: do not add salt because it prevents the beans from becoming soft.

In the meantime, on a fry pan you can place the olive oil and brown the chopped bacon, chopped onion and garlic. When they are golden and the black beans are soft, the bacon mixture can be added together. Next, if you wish you can add cumin.


The beans are left in low heat to thicken and allow the flavors to penetrate the beans. It is always good to leave the beans with a bit of its own juice for taste. Before turning off the heat, add the chopped cilantro and let cook for 10 minutes.

Variations

Eating black beans with sugar is seen more often in Caracas. To do this add less and instead of sugar find Piloncillos in the Mexican stores, shredded and added at the time the beans are to be served. 

In the Caracas of my youth, some placed in the blender 3/4 cup of black beans to give it some body.

Refried beans are best made the next day because the flavors are better.

Venezuela: Black beans are part of the national dish called Pabellón Criollo (rice, black beans, shredded beef, plantain)