Sopa de Caraotas Negras: Venezuelan Black Beans Soup

A bowl of black bean soup with avocado and cilantro.

5 from 12 votes

Sopa de Caraotas Negras: Venezuelan Black Beans Soup

A classic of Venezuelan cuisine, this black bean soup is as tasty as it is nutritious. In addition, it is the base for making delicious refried beans and filling arepas, empanadas, and carabinas.

Prep Time15

Cook Time1 45

Total Time2

Course: Soups

Cuisine: Venezuelan

Diet: Gluten Free

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Servings: people

Calories: 263kcal

Ingredients

½ pound dried black beans 225 grs
8 cups water
4 slices bacon frozen, cut into ¼-inch strips, about 0.5 cm
1 tablespoon extra virgin olive oil
1 onion cut in two
1 cup onion finely chopped
2 garlic cloves minced
½ cup red bell pepper deveined and seeded, finely chopped
2 tablespoons ají dulce deveined and seeded, finely chopped
¼ cup papelón panela or piloncillo
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Coarse sea salt

For the garnish

2 cups avocado ripe but firm, seed and skin removed, cut into cubes
1/2 cup cilantro

Instructions

Choose the beans. Check that they do not have pebbles or other impurities. Rinse them in a strainer with plenty of running water.
Add the beans with the water and the onion cut into two halves in a pot, and cook over medium-high heat until it boils.
Once it comes to a boil, lower the heat to medium and cook, covered, for an hour or until the beans become soft. With a slotted spoon, remove and discard the foam that forms during cooking.
Meanwhile, in a large skillet over medium heat, fry the bacon in its fat for about 5 minutes until it begins to brown.
Add the onion and garlic and sauté until wilted, about 5 minutes.
Add the red bell pepper and the ají dulce, and sauté for 5 more minutes.
Add the sofrito, the papelón, and the spices: bay leaf, cumin, oregano, and black pepper to the pot with the beans. Season with salt, stir, and cook over medium heat, covered, for 30-45 minutes.
If the soup becomes too thick, add a couple of additional cups of water. If, on the other hand, you want it thicker, put a cup of soup (beans and liquid) in the vase of a blender, blend until a creamy, uniform mixture is formed, and add it back to the pot.
Adjust the salt and add a tablespoon of olive oil.
Serve with avocado and cilantro.

Nutrition