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Venezuelan Black Beans Recipe

"My husband and I are missionaries in Venezuela, South America. I found this recipe in a missionary ladies' cookbook," Casandra Falls says. "This dish is traditionally served with cornmeal pancakes and plantains (cooked bananas)."

This recipe is:

Healthy

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12 Servings
Prep: 1-1/4 hours Cook: 30 min.

Ingredients

2 cups (1 pound) black beans
1/4 cup ketchup
1/4 cup chopped onion
1 teaspoon beef or 1/2 vegetable bouillon cube
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Directions

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan; add water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.
Drain beans and reserve 2 cups liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. Remove half of the bean mixture and mash well; return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency. Yield: 12 servings.

Nutritional Analysis: One serving (1/2 cup) equals 126 calories, 1 g fat (trace saturated fat), trace cholesterol, 328 mg sodium, 23 g carbohydrate, 8 g fiber, 8 g protein. Diabetic Exchanges: 1 very lean meat, 1 starch.

Venezuelan Black Beans published in Light & Tasty April/May 2003, p15

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