VAMOS A COCINAR CARAOTAS NEGRAS CON LECHE DE COCO | PABELLÓN VENEZOLANO

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

shredded beef

🥗Healthier: chicken breast

💰Cheaper: ground beef

Ground beef is more affordable and cooks quickly.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are less expensive and widely available.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt is a lower-calorie option with similar texture.

Select 300 g of black beans.

Put the black beans in a pot with water and add 1.5 teaspoons of baking soda to prevent gas.

Bring the beans to a boil; once boiling, discard the first water and add fresh water.

Cook the beans in the new water until they reach the desired tenderness, checking consistency occasionally.

Prepare a red sofrito while the beans are cooking, following the link provided in the description.

Add the red sofrito to the beans to infuse flavor.

Add 1.5 teaspoons of cumin, a couple of bay leaves, and salt to the beans.

Stir in some pepper and adjust seasoning to taste.

Add grated papelón (or panela) for sweetness, as is common in Eastern Venezuela.

Add the green part of the green onion and fresh cilantro to the beans.

Lower the heat and add coconut milk, then cover and let it simmer for 5-10 minutes to thicken.

Serve the beans with shredded beef, rice, and fried plantains, garnished with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level: