Black beans – along with white, red and other colors – play a large part in the staple diet of Venezuelans. The legumes are soaked in water for about 12 hours, then cooked for about two hours or until tender in fresh water with salt, sweet red chilies, garlic, onion, red or green peppers. Some people prefer them sweetened with sugar or sugar cane. With arepas, they are typically mixed with white cheese.