The beans or black beans are used in Venezuelan cuisine usually accompanied by white rice or cheese to fill arepas and empanadas. Although mostly eaten salty, in the east of the country are given a touch sweetish with sugar, or crowned with grated cheese.
For its contrasting colors when accompanied of the white cheese is often called domino in arepas and empanadas, recalling the stones of that popular game.
They are a source of complex carbohydrates, protein, vitamins, minerals such as iron and fiber and low in fat and cholesterol.
Ingredients
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½ Kg. of Black beans |
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Abundant Water to cover |
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½ cup Olive oil |
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½ cup of Sweet pepper and ½ tbsp. hot pepper cut into brunoise |
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100 grams of Onion and two garlic cloves cut into brunoise (very small cubes) |
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1 tbsp. ground Cumin |
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1 Beef broth cube |
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Salt |
Utensils
| Cutting board |
| Knife |
| Bowl |
| Pot |
| Spoon |
Preparation
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Soak the beans in water for at least twelve hours.
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In a saucepan saute the peppers, onion and garlic until wilted and add the cumin.
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Incorporate the beans with water and the beef broth cube and cook until soft (if necessary add more water during preparation).
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Depending on the taste of the diner, leave drier or with broth. Correct taste with salt.
