This traditional Venezuelan dish is as hearty as it is delicious. White rice, black beans, and skirt steak are cooked slowly and well seasoned. Perfect for a crowd!
1/2 Red bell pepper (you can also use 4 sweet peppers)
1/2 Yellow bell pepper
3 diced Tomatoes or a small can of diced tomatoes ½ teaspoon cumin
1/2 tablespoon Curry
1 teaspoon Ground paprika
Meat broth (left from boiling the beef)
Chili flakes to your liking
Salt and freshly ground black pepper to taste
Instructions
PREPARATION OF THE BLACK BEANS**
Sort the black beans eliminating all impurities, pebbles and grains in poor condition. In a large container, wash them very well under running water and discard any grains that float.
Put the black beans in a large pot, add the water, the bay leaves and cook them over medium heat for 1 hour and a half or until you see that the beans are soft. It is possible that foam forms on top of the water, remove it carefully so that it does not overflow. If you have a pressure cooker, cook for 35-40 minutes. Open the pressure cooker when it is cold and all the pressure has escaped from it.
MEANWHILE YOU CAN GO PREPARING THE SOFRIT**
Wash and cut the paprika, onion and garlic cloves into pieces.
Add the olive oil, ground cumin, ground sweet paprika, salt and pepper to taste and continue grinding.
Place this sauce in a pot with a lid and cook for about fifteen minutes over low heat.
After the time, turn off the burner and reserve.
Once the grain has softened, add the sofrito to the beans and cook over low heat for about 30 more minutes so that the broth thickens a bit, add salt and freshly ground black pepper to your liking.
Black beans can be stored in an airtight container in the fridge for up to a week.
PREPARATION:
Place the meat in a pot.
Add the pieces of onion, carrot, celery (celery), the chopped peppers and the bunches of cilantro and parsley.
Cover with water, cover the pot and cook for an hour and a half over medium heat. If you have a pressure cooker, cook for about 40 minutes.
Remove the meat from the pot and let it rest for about 5 minutes before shredding it. With the help of two forks, shred the still hot meat into thin and long strands.
In a frying pan, brown the onion and garlic cut into brunoises in olive oil until they are translucent.
Add cumin, curry, ground paprika and stir.
Add a little of the meat broth.
Add the shredded meat, the julienned bell peppers or sweet peppers and the chopped tomato, and mix all the ingredients. If you see that the meat is a bit dry, add more broth.
Let cook covered and over low heat for about 15 minutes so that all the flavors mingle. Season with salt, freshly ground black pepper, and chili flakes to taste.
When you are ready to serve, adjust the seasonings to your liking.