Venezuelan Cuisine: Sauteed Black Beans (Caraotas Negras Fritas)

The third element in the Pabellon Criollo dish (Venezuelan’s national dish) is black beans. If you want to learn more about bean, check out the post ”All About Beans’ here.


Maria prefers her Caraotas Negras Fritas to be sauteed to almost dry and not soggy.


  • 1 large can black beans
  • 1 onion, finely chopped
  • 1 red pepper, finely chopped
  • oil for sauteeing
  • 3 green onions, chopped
  • salt and pepper to taste


Source: Maria

Prep time: 15 minutes;  Cook time: 20 minutes;  Serve 4 to 6


Sauteed-Black-Beans-3-300x200In a medium pot, heat a few tablespoons of oil and saute  onion, red pepper and green onions for 4 minutes or until  the onion is golden.
Sauteed-Black-Beans-4-300x200Rinse and drain the black beans and add to the pot. Season with salt and pepper. Add a bit of water if it’s too dry. Simmer for 10 minutes on low heat or until all the liquid is almost evaporated.

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  1. etranger

    Garlic, parsley and 2 extra cans of beans in the picture, but not in the recipe?

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