Preparation:

Cook the beans in sightly salted water until they are tender, about 1 hour. Drain them and set aside.

Sauté the onion in 2 tablespoons of the olive oil until it is soft. Add the garlic, chilies and the cumin and continue to cook for 2 minutes. Add the beans, all or some of the remaining olive oil, and the salt to taste. Mix well

Note: This is one version of a black bean dish that is highly regarded by the Venezuelans. They lovingly call it Caviar Criollo, "native caviar." it goes well with grilled meat or chicken.

Yield: 6 servings

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