Venezuelan Black Beans

By dashy_65

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

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 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.

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.

Nutritional Analysis: One serving (1/2 cup) equals 126 calories, 1 g fat (trace saturated fat), trace cholesterol, 328 mg sodium, 23 g carbohydrate, 8 g fiber, 8 g protein.