Venezuelan · serves 6 · about 40 minutes
The slightly sweet black beans that complete every pabellón. Sofrito, a touch of sugar, and time turn a humble can into something soulful.
Ingredients
- 3 Iberia Black Beans W/S 15 oz
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 tsp sugar
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Make a sofrito: cook onion, pepper, and garlic in Iberia Olive Oil until soft and sweet.
- Add the Iberia Black Beans with their liquid and the Iberia Sazon.
- Simmer 20 minutes, mashing a few beans to thicken.
- Stir in the sugar and a pinch of salt; cook 5 more minutes.
- Serve alongside rice and beef.