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Venezuelan Black Beans

Name: Venezuelan Black Beans
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 12 servings.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

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

Makes

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)."

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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.

Venezuelan Black Beans

Total Time

Makes

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Ingredients

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