One of the reasons I wanted to make this recipe for Venezuelan Black Beans was the fact that the recipe used Panela. Panela is unrefined whole cane sugar. Some of you may remember that I picked up a a handsome bar of Panela (see below) when I went to the Eden Project a couple of months back.
I'm planning a few other recipes with the panela, but if any of you have any other suggestions, please do share.
I adapted the recipe for the Venezuelan Black Beans from Viva Vegan. I even made the sofrito with onions and green peppers. I am not going to type up the recipe here, even with my tinkering and will just say, go on treat yourself to the cookbook Viva Vegan! by Terry Hope Romero; or borrow it from a friend; or your local library.
For those of you who have Viva Vegan and have made this recipe, what did you think of it?! I would like to know.
It was a bit of a shock for me to eat, as this Venezuelan style Black Beans was not spicy at all, or even herby - its has sweet undertones from the Panela. I served it with Turmeric Rice.
I am sharing this with Hearth and Soul Tuesday Blog Hop hosted by April J Harris; and Zesty South Indian Kitchen.