Black Beans

Black Beans

I have to admit that I am not all that familiar with Venezuelan food as much as other countries.  But I know my food is on spot when my wife who was born in Maracaibo, says I am getting close.  Sure, I know there will be rice, beans, cilantro, but cuisine always varies from region to region, even within a country no matter how small or large. This dish is super easy and you should serve it over white rice, and of course, perhaps a side of tostones.

INGREDIENTS

• 1 can (15oz) black beans
• 1 can (15oz) black beans, blenderized or put in food processor until smooth
• 1 small online (half cup)
• 1 small red pepper (half cup)
• 1/4 teaspoon cumin (or a little less like a pinch)
• 1 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon Adobo
• 1/4 teaspoon Salzon
• 1 cup spring water
• 1/2 ounce apple cider vinegar
• Olive oil

METHOD

1. In a heavy bottom pot, heat the olive oil.
2. Finely dices the garlic, onions and pepper.
3. Once it starts to soften and get translucent, add the salt, pepper, cumin, Adobo and Salzon.
4. Add 1 cup of water, the blenderized beans, and the rest of the beans and cook until the water reduces.

Black Bean Soup

This is a super easy recipe I adapted from an even simpler one that I found online.  It was so simple in fact, I doubted it, but with a few minor adjustments it’s still easy, delicious and fast.

INGREDIENTS

• 1 teaspoon ground cumin
• 1 tablespoon fresh chopped cilantro
• 1 cup chicken or vegetable stock
• 1 cup spring water
• 2 cans black beans
• 2 strips bacon
• 2 cloves garlic
• 1 small onion diced
• 1 celery stalk chopped
• olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

METHOD:

1. Use a Dutch oven to cook bacon, celery and onion.
2. Drain and rinse the black beans. blenderize 1.5 cans of the beans in a food processor, save the last half for the soup
3. Add the stock and water, bring to a boil, reduce to simmer.
4. Add in all the beans, heat thoroughly, about 20-30 minutes