The black caraotas, black grains, beans or black beans, represents part of the Gastronomic Heritage of Venezuela. In the country, three kinds of caootas are consumed: the red caootas, white caootas and black caootas. Caracas to the caraqueña are eaten with sugar, so they prepare low salt. At the time of serving them, sugar or paper is added … Divine! I love them, well, well, in Venezuela the black caraotas are part of one of the most emblematic and representative dishes, the Creole pavilion, and precisely the recipe that we bring you in recipesgratis is none other than that of black caraotas for pavilion , so do not miss the details and learn to prepare this delight of Creole cuisine.
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make black caraotas for pavilion: |
| 500 grams of black caraotas 1 teaspoon of bicarbonate 1 large onion 6 ajies sweet 6 cloves of garlic 1 green pepper 1 teaspoon of cumin 1 pinca of salt 1 pinca of sugar 1 branch of cilatero |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make black caraotas for pavilion:
1. Select the caootas on a preferably white dish and remove the stones and twigs you find. Use another container to place the selected caraotes.
2. Soak the grains and add the bicarbonate. Let stand for 24 hours and ensure that the container is deep and the water is two fingers above the beans, because they will grow a little. Water the water and remove all the floats that float, then cover the container and reserve until the day Next.
3. The next day the caraotas drain using a strainer. Wash them with plenty of water.
4. To cook our black caraotas, boil the grains for a while. When they make boiling the water with the foam they give off. Place water again in the pot until the beans completely cover and continue cooking.
Trick: Why is the first cooking water discarded? to reduce the unpleasant effect of flatulence produced by the caraotas after consuming them.
5. While we cook the Venezoal Caras, itch all vegetables, which will serve for the base sofrito and on the other hand those we will use to give pleasure to the grains. Even, lava and itch all in small paintings, except the paprika, a chili, the average onion and cilatero. Booking. The paprika cut it into 4 parts, this can be red or green, but the caootas are much better with green pepper.
6. Check that the water in the cooking pot completely covers the caootas. Add the paprika, chili, onion and coriander to please and keep the pot over medium-high heat.
7. When the grains soften a little remove the paprika, the coriander and the onion.
Trick: let the grains soften before placing the salt, otherwise, they will not soften and are hard
8. Apart, in a sáten or saucepan, make the base stir with the onion first, until it brown a little without burning, then the garlic and finally the rest of the vegetables. Remove constantly. This recipe is made of pavilion, a complete dish that wears white rice, wick meat and banana slips, but if you want to do only black caraotas, you can add some meat, such as piglets, chops or sausage to the sauce.
9. When the sauce is at its point, empty everything in the pot with the caratoas and remove so that the flavors are integrated.
10. Now add a bay leaf and turn off the fire when you consider that pavilion caraotas have the desired consistency. It all depends on your taste, if you prefer more broth or less.
Trick: There are those who add chopped coriander at the end, 5 minutes before turning off.
11. expect them to rest for a few minutes and voila, how delicious these black canes are for pavilion! Although the recipes vary in some details, from house to house and from state in state, the basics remains the same. Venezuelan caraotas can be eaten as a companion of the typical Creole pavilion, in arepas, in empanadas, alone, with sardines and even. ..with pasta! Particularly I love spaghetti with black caraotas. I make my mouth water! In addition, when serving them you can add sugar, a splash of olive oil or grated white cheese. To enjoy!
