Black Beans (Venezuelan Style)
Black beans (caraotas negras) are a staple in Venezuelan cooking—often stuffed into warm arepas with white salty cheese, or served alongside rice, sweet plantains, and shredded beef in the national dish, Pabellón Criollo.
Every region has its own spin, but two constants remain: a deep, savory flavor achieved with aromatics and cumin. In the central region, it’s common to add a touch of sweetness—traditionally with sugar or papelón (raw cane sugar). Here, we honor that tradition using maple syrup, which adds subtle sweetness and richness.
What really sets this version apart? Instead of the usual aromatics—like garlic, bell pepper, or tocineta (bacon)—we use our Vegan Tomato ’Nduja. It’s already loaded with slow-cooked tomatoes, garlic, red miso, and Calabrian chili, giving the beans a bold base of umami, gentle heat, and layered depth. No chopping. No browning. Just big flavor from one jar.
SERVES 2
MADE WITH VEGAN TOMATO ‘NDUJA
INGREDIENTS
1 tbsp vegan Tomato ‘Nduja
1 (15oz) can black beans
1 tbsp extra virgin olive oil
1 small spanish onion
1/2 cup water or veggie broth
2 tsp ground cumin
1 tbsp maple syrup
sea salt to taste
fresh parsley or cilantro for garnish (optional)
Photos + Styling by City Saucery
PREPARATION
Heat olive oil in a small saucepan. Add the onions and cook over medium heat until soft and translucent. Add Vegan ‘Nduja and mix with the onions until mostly dissolved.
Add the veggie stock, and cumin and stir to combine. Add the canned beans and gently stir to combine. Cover and allow to boil.
Add the maple syrup and salt to taste. Continue to simmer until thickened (but not too dry), about 15-20 minutes.
Serve with a sprinkle of chopped cilantro. Enjoy!
