Venezuelan Black Beans Recipe

4.5 1 2
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Venezuelan Black Beans Recipe

Read Reviews
4.5 1 2
Publisher Photo
"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)."
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/4 hours Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Venezuelan Black Beans in Light & Tasty April/May 2003, p15

Nutritional Facts

1/2 cup: 126 calories, 1g fat (0 saturated fat), 0 cholesterol, 328mg sodium, 23g carbohydrate (0 sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 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
  1. 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.
  2. 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.
Originally published as Venezuelan Black Beans in Light & Tasty April/May 2003, p15

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karicaven User ID: 1285448 62681
Reviewed Sep. 6, 2013

"I've never made anything other than canned black beans. My boyfriend and I were pleased with this tasty dish."

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