Black beans are more than just a staple in Venezuelan cuisine, often served stuffed into freshly-toasted arepas (corn patties) with white salty cheese. They are actually part of the traditional national dish, Pabellon Criollo served along white rice, sweet plantain, and stewed shredded beef. 

Recipes for black beans vary by region and family. In the central region, for example, home cooks go for added sweetness by adding sugar. Our take on this traditional recipe leans this way too, by adding rich maple syrup for that touch of sweet and Vegan Tomato 'Nduja in place for the traditional bacon and aromatics (garlic, bell pepper, chile), for extra flavor and a dash of heat.

SERVES 2

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)

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!