Best Venezuelan Black Beans Recipes

VENEZUELAN BLACK BEAN SOUP

Venezuelan Black Bean Soup image

Simple, fast, and wonderful hearty black bean soup. Has great robust flavor and is a meal in itself. I made this for a dinner party and my guests loved it. I had to run to the computer, type it up, and hand out copies! Garnish with sour cream and Cheddar cheese.

Provided by COSMO4

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
1 leek, finely chopped
2 cloves garlic, minced
7 cups water
2 cups black beans, drained
2 teaspoons brown sugar
1 teaspoon dried oregano
½ teaspoon ground cumin
2 bay leaves
salt and ground black pepper to taste
1 cup croutons

Steps:

Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
Discard bay leaves from the soup. Serve with croutons.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 31.8 g, Fat 9.1 g, Fiber 9.2 g, Protein 8.7 g, SaturatedFat 1.5 g, Sodium 600.7 mg, Sugar 4.2 g

BLACK BEANS IN A PRESSURE COOKER

Black Beans in a Pressure Cooker image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 tablespoons extra-virgin olive oil
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
Kosher salt and freshly ground black pepper

Steps:

In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.

VENEZUELAN BLACK BEANS

Venezuelan Black Beans image

"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)."

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 12 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts :