Venezuelan Black Beans

2 c. (1 lb.) dried black beans
1/4 c. ketchup
1/4 c. chopped onion
1 tsp. vegetable bouillon granules
1 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. garlic powder (I used fresh garlic)
1/4 tsp. ground cumin
1/4 tsp. pepper
I also used some Pampered Chef Southwest seasoning

Soak beans overnight OR place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 min. 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". 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 of liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. Remove half the bean mixture and mash well (I never do this); return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency.

YIELD: 12 servings1/2 c. = 2 WW points