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Venezuelan Black Beans

"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)."
  • Total Time
    Prep: 1-1/4 hours Cook: 30 min.
  • Makes
    12 servings

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.

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Reviews

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Average Rating:
  • karicaven
    Sep 6, 2013

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

  • cwainwright
    Feb 27, 2010

    No comment left