This is a variation on the Venezuelan staple caraotas. Eaten ‘out there’ (as the colonials would say), it is usually served as a breakfast dish, with arepas, a kind of white maize griddle cake, white cheese and fried eggs. At home, we often have this as a brunch dish. It takes a few days to make, and tastes best after three or four days. If you don’t have much time, you can pressure-cook the beans without even pre-soaking them. This way you can cook them one day and eat them the next.
You can serve these with many other things, chicken, soft tortillas, scrambled, poached or fried eggs with chocolate vinegar (see the pan-seared chicken recipe), bacon, crumbly white cheese such as Wensleydale – the cheese recently been given such a boost by Wallace & Grommit.