Menu
Cuban Black Beans Cuban Black Beans
Black Bean Burritos Black Bean Burritos
Black Bean Chili Black Bean Chili
Tropical Squash and Black Bean Burritos Tropical Squash and Black Bean Burritos
Cuban Black Bean Soup Cuban Black Bean Soup
Tomato Black Bean Salsa Tomato Black Bean Salsa
Mango Black Bean Salsa Mango Black Bean Salsa
Black Bean Quesadillas Black Bean Quesadillas
Spanish Lima Beans Spanish Lima Beans
Black Bean-Tomato Chili Black Bean-Tomato Chili
Black Bean Sausage Chili Black Bean Sausage Chili
Creamy Black Bean Salsa Creamy Black Bean Salsa
Spanish String Beans Spanish String Beans
Salsa Pinto Beans Salsa Pinto Beans
Black & White Bean Chili Black & White Bean Chili
Instant Pot Black Beans Instant Pot Black Beans
Black Bean Pizza Black Bean Pizza
Black Beans and Rice Black Beans and Rice
Black Bean Chicken Burritos Black Bean Chicken Burritos
Chocolate Black Bean Smoothies Chocolate Black Bean Smoothies

Venezuelan Black Beans

2 reviews
Test Kitchen Approved
Total Time

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

Makes

12 servings

Updated: Oct. 20, 2022
"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)."
Venezuelan Black Beans
Next Recipe

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

  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.