• Cooking Time:
  • Servings: 8
  • Preparation Time:


Black Beans are part of the Venezuela National Dish Pabellon.

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  • 1 bag of dried black beans
  • 1/2 tbsp sodium bicarbonate
  • 7 cups of water
  • 3 tablespoons vegetable oil
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1/2 tbsp black cumin
  • 1 tbsp of panela (piloncillo o brown sugar cane)
  • 2 tbsp chopped cilantro


  • Clean the beans rinse and soak them overnight in water with a 1/2 tbsp of sodium bicarbonate.
  • Drain the beans.
  • Prepare a Sofrito: heat oil in a large saucepan over medium heat. Add chopped onion, minced garlic, green pepper, red peppers and bay leaf. Cook them over low medium heat for about 5 minutes.
  • Meanwhile, cook the black beans with 7 cups of water. As they start to boiling you need to remove with a spoon the foam that form in the surface.
  • When the black beans are soft add sofrito, panela, cumin, salt and pepper.
  • Continue to cook beans for 15 more minutes. Remove from the heat and sprinkle some fresh cilantro.
  • You can make a delicious “Pabellón Criollo: shredded beef, black beans, rice and fried plantains after you cook the black bean soup!

Author Credit: Carolina Ascanio

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