Another important piece of the pabellón meal is the black beans! Now, I do take the shortcut of using canned beans to start with, but you could certainly use dry beans. Prepare them as instructed and then finish them as described below. (But I’ll start with cans… it’s easier, faster, and they still taste great!)

Carraotas Negras (Black Beans) for Pabellón
2 cans black beans
1 tsp minced garlic
1 tsp dried cilantro
1 1/2 tsp chopped onion
1 1/2 tsp adobo (with pepper)

Mix in garlic, onion, cilantro and adobo, and cover beans. Simmer on low to medium heat, stirring occasionally for 20-30 minutes. The longer (and slower) you simmer, the better the flavor and consistency. Should be thicker when it’s ready to serve.

The amounts above are definitely approximations. Add each/all of those ingredients to your taste preferences. But that combination, simmered to perfection… a fantastic part of pabellón!