{"id":109041,"date":"2024-02-24T08:38:12","date_gmt":"2024-02-24T13:38:12","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=109041"},"modified":"2026-06-01T22:51:52","modified_gmt":"2026-06-02T02:51:52","slug":"venezuelan-caraotas-negras-refritas-refried-black-beans","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2024\/02\/24\/venezuelan-caraotas-negras-refritas-refried-black-beans\/","title":{"rendered":"Venezuelan Caraotas Negras Refritas: Refried Black Beans"},"content":{"rendered":"\n

Caraotas negras refritas, or simply “refritas” (refried), are a classic of the flavorful Venezuelan cuisine<\/a>. These refried black beans are perfect as a side dish and to stuff arepas, empanadas, carabinas, and to eat with cachapas.  Today, I show you how to prepare them.<\/p>\n\n\n\n

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Note: As a member of the Amazon Associates Program, I receive compensation for products sold through affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

Why will you love these refried beans?<\/h2>\n\n\n\n

First, these refried black beans are delicious, flavorful, and versatile. You can eat them for breakfast, brunch, lunch or dinner.<\/p>\n\n\n\n

They are a favorite stuffing for empanadas and arepas<\/a>. And if you combine them with queso blanco fresco (white cheese), you will have our famous Arepa Domin\u00f3, which owes its name to the whiteness of the cheese and the blackness of the beans, the same colors as the domino pieces.<\/p>\n\n\n\n

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You can also serve them with carne mechada<\/em><\/a> (shredded beef), white rice<\/a>, and tajadas de pl\u00e1tano maduro fritas<\/em><\/a> (fried ripe plantain slices.) And then, you will have a delicious Pabell\u00f3n Criollo<\/em>, the Venezuelan national dish.<\/p>\n\n\n\n

Along with rice pudding and torticas de arroz<\/em><\/a> (leftover rice fritters), these refried black beans express the best Venezuelan leftover cuisine, in which our grandmothers and mothers were experts. <\/p>\n\n\n\n

These refried beans are super easy to make: saut\u00e9 leftover black beans with olive oil, and that’s it! I, however, like to take them to the next level with a good sofrito<\/a>.<\/p>\n\n\n\n

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Curious facts about black beans<\/h3><\/div>

The scientific name of this type of bean is Phaseolus vulgaris L<\/em>. In the Cajun and Creole cuisines, it’s known as the black turtle bean. This is undoubtedly the most popular legume in Venezuelan gastronomy, where black beans are called caraotas negras<\/em>. 
They are also common in the vast Latin American cuisine and have different names: 
frijoles negros<\/em>, frejoles negros<\/em>, jud\u00eda negra<\/em>, poroto negro<\/em>,
and feij\u00e3o preto<\/em>, among others. <\/p><\/div><\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
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To make these refried beans, saut\u00e9 leftover Venezuelan black beans with olive oil, and that’s it! I, however, like to take them to the next level with a good sofrito<\/a>. So, to make these refried dishes, you will need:<\/p>\n\n\n\n