This Venezuelan Black Bean Soup is easy to make and super flavorful! It’s perfect for lunch, busy weeknights, or feeding a hungry crowd.
Venezuelan Black Bean Soup Recipe
This is a recipe from my childhood!
We ate it once a week. My mom always used to make a huge pot so the next day we reheated leftovers, in a pan with a little bit of butter, and we ate it again with cheese and arepas (the round things in the pic).
These black beans in Venezuela are called “Caraotas”. They are super popular. I think it is because they are very cheap, you get them everywhere like most beans are a good source of protein and are also delicious.
You can find them in many dishes such as empanadas, as a side dish, or even a main dish.
I used my slow cooker to cook the beans, which is pretty convenient. I started soaking the beans in the afternoon. As I went to bed I turned on the slow cooker on low. When I woke up they were ready. I just add the vegetables, pork chops, and seasonings. Done… It was ready in 30 minutes.
My family likes to eat this soup with white rice and fried plantains or tostones.
Ingredients You’ll Need
- Dried black beans
- Water
- Salt
- Smoked pork chops
- Mini sweet peppers
- Oil
- Onion
- Garlic
- Cilantro (optional)
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- RINSE: rinse the black beans under running water. Take out dirty, pebbles and broken beans.
- SOAK THE BEANS: add the beans and water to a large pot and let them soak for 2-4 hours or overnight (best).
- COOK: You can do it in a slow cooker, pressure cooker, or over the
- MAKE THE SEASON: In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined and smooth.
- SEASON: In a large skillet, over medium-high heat, sauté pork chops. Then, sauté the onion and garlic mixture to the same skillet and cook for 3 minutes, stirring occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary.
- SIMMER: Cover and simmer for 30 more minutes. Remove pork chop’s bones and discard. Garnish with cilantro if desired and serve hot.
Storing & Freezing Instructions
STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
FREEZE: this soup can be freeze for up to 3 months. The soup should be completely cool before you transfer it to the freezer.
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Venezuelan Black Bean Soup
Ingredients
- 1 lb dried black beans
- 8 cups water, or more if needed
- 1 tablespoon salt
- 3 Naturally Hickory Smoked Pork Chops , cut into cubes
- 2 mini sweet peppers , cut into small cubes
- 2 tablespoon corn oil
- 1 medium onion , chopped
- 4 cloves garlic
- Cilantro (opcional)
Instructions
SLOW COOKER:
- Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
- In a large pot add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
- Transfer the beans to your slow cooker. Make sure to have enough water to cover by about an inch. Cover and cook for 8 hours on low.
- When slow cooking time ends, set the pot in "stovetop" mode on low. Add the salt and sweet mini peppers. NOTE: if your slow cooker does not have a saute or stovetop mode, you can transfer the tender beans to a pot to finish them.
- In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined.
- In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
- Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
- Garnish with cilantro if desired and serve hot.
STOVETOP:
- Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
- In a large pot, add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
- Transfer the beans to a large pot. Make sure to have enough water to cover by about an inch. Cover and cook over medium heat for about 2 -3 hours, or until the beans are tender. You might need to add more water during the cooking process, so be sure to stir occasionally and check the water level.
- After the beans are tender, add the salt and sweet mini peppers.
- In a blender add the oil, onion, and garlic. Blend on medium speed until everything is well blended and smooth.
- In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
- Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
- Serve.
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Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Instant Pot 6 Qt
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- Mini Food Processor
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- Cast Iron Skillet
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- Wooden Spoon Set
Originally posted September 2013, post content edited to add more helpful information, no change to the recipe in September 2021.
