Venezuelan Black Beans
TOTAL TIME: Prep: 1-1/4 hours Cook: 30 min.
YIELD: 12 servings.
"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)."
Ingredients
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2 cups (1 pound) black beans
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1/4 cup ketchup
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1/4 cup chopped onion
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1 teaspoon beef or 1/2 vegetable bouillon cube
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1 teaspoon salt
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1/4 teaspoon dried oregano
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1/4 teaspoon garlic powder
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1/4 teaspoon ground cumin
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1/4 teaspoon pepper
Directions
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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.
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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.
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