Black bean soup, or simply “caraotas” as we Venezuelans call them, is embedded in our DNA. It’s actually part of our national dish, the “Pabellón Criollo.” In fact, if you don’t know how to make it, you’ve practically failed as a Venezuelan cook. As for me, I learned every way to make it wrong. I have so many cooking mishaps that I could offer a full guide on how not to do it. But today, I’ll share the right way to make it.

The steps and ingredients are simple, and if you follow them carefully, you’ll end up with a flavorful black bean soup. Here’s my tried-and-true process for nailing it every time.

How to build the base of Black Bean Soup?

Soaking the Beans: The first step (and it’s non-negotiable) is to soak the beans overnight in plenty of water. But first, rinse them thoroughly under running water because you’ll be keeping the soaking water. If you discard it (like I did once), the beans, instead of being black, will end up looking more like red beans.

Cooking the Beans: After soaking, cook the beans over low heat, covered, for about 90 minutes. Only when they are tender should you prepare the sautéed seasoning mix. Start with the green base (garlic, onion, scallion), followed by the red base (sweet pepper and red bell pepper).

Adding the Sauté: Add the sautéed mix to the beans and let them cook for another 15 minutes, and you’re all set.

Essential Elements

Black Beans: The star of the dish. Soaked and cooked until tender.

Aromatic Vegetables (Sauté): Onion, garlic, sweet pepper, and red bell pepper come together to create the core flavor of this dish. Sweet peppers, a hallmark of Venezuelan cuisine, are as essential to us as yellow chili peppers are to Peruvians.

Seasonings: Besides salt and pepper, freshly ground cumin is key to bringing out the dish’s signature aroma and flavor. If you can’t find fresh cilantro or “culantro” (wild cilantro), regular cilantro will do just fine. For an extra depth of flavor, add a teaspoon of brown sugar or “papelón” (unrefined cane sugar) to enhance the natural sweetness of the beans.

Let’s Get Cooking Black Bean Soup

Soak the Beans: Place the black beans in a large container, cover with plenty of water, and let them soak overnight for at least 8 hours. Don’t discard the soaking water—it helps maintain the beans’ rich dark color.

Cook the Beans: Add the soaked beans to a large pot, cover with chicken broth, and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 90 minutes until the beans are tender.

Prepare the Sauté: While the beans cook, heat the oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Add the garlic, red bell pepper, and sweet peppers, and sauté for another 5 minutes until the vegetables are soft and fragrant.

Add the Spices: Stir in freshly ground cumin and cook for 1 more minute, mixing everything thoroughly. Season with salt and pepper to taste.

Combine: Once the beans are tender, add the sautéed vegetables to the pot. Stir to combine and simmer for another 15 minutes to let the flavors meld together.

Final Touch: Just before serving, add chopped cilantro or “culantro” and stir well. Cook for a few more minutes to release the fresh herbal aroma.