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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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:
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. Yield: 12 servings.
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