In Venezuela, black beans are often served with a subtle sweetness: brown sugar is added near the end of cooking, balanced by cumin’s earthy aroma. This unexpected combination is an essential part of pabellón criollo, Venezuela’s national dish. Add the sugar at the end; adding it too early can thicken the cooking liquid before the beans are tender.
Drain the soaking water. Add the beans to 1,300 ml fresh water, bring to a boil and boil vigorously for at least 10 minutes. Skim off the foam.
Lower the heat and cook for 40 minutes, until a bean can be mashed. Do not drain the cooking liquid.
Heat the oil in a separate pan and sauté the finely chopped onion and bell pepper for 6 minutes. Add the crushed garlic and cumin for the final 1 minute, then transfer the mixture to the pot.
Add the salt and cook uncovered over low heat for 10 minutes. The liquid should thicken and reduce until it just covers the beans.
Add the brown sugar and simmer for 6 more minutes, then taste. The sweetness should soften, not overpower, the cumin. If needed, add another 5 ml measure.
Soak the black beans overnight in cold water, then drain and discard the soaking water. Bring them to a vigorous boil for at least 10 minutes. Do not discard the cooking liquid; it gives caraotas their deep color and body.
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