PABELLON CRIOLLO
Steps:
- Gather the ingredients.
- Place the flank steak in a pot with the bouillon, and cover with water.
- Bring to a boil and simmer on low for 1 1/2 hours, or until the meat is tender. Remove from heat and set aside.
- Saute half of the minced garlic in a medium pot with 4 tablespoons of the vegetable oil for 1 to 2 minutes over medium heat.
- Add 2 cups water and 1 teaspoon salt and bring to a boil.
- Add the rice to the boiling water , lower the heat, and simmer the rice, covered, for 10 to 15 minutes. Turn off the heat and leave the rice covered for 5 minutes more.
- Add the remaining 2 tablespoons vegetable oil to a skillet, and saute half the chopped onions with the rest of the minced garlic until soft.
- Add the can of black beans (undrained), 1/2 cup water, chicken bouillon , cumin, garlic powder, vinegar, and 1/2 teaspoon salt, and simmer on low heat for about 10 minutes, until the liquid is reduced.
- Slice the cooled steak against the grain into thin slices. The meat should be very tender and falling apart. Shred the larger pieces into bite-size pieces with your fingers.
- Add 2 tablespoons butter to a skillet and cook the rest of the chopped onions until soft. Add the tomatoes, 1 cup of the steak pan juices, and the sliced steak and simmer for 3 to 5 minutes. Remove from heat and cool.
- Arrange the meat and tomatoes on 1/3 of a serving platter. Place the rice next to the meat, and then place the beans on the other side of the rice, to resemble the stripes of a tri-color flag.
- Serve with fried plantains on the side and enjoy!
Nutrition Facts : Calories 377 kcal, Carbohydrate 19 g, Cholesterol 75 mg, Fiber 5 g, Protein 28 g, SaturatedFat 6 g, Sodium 854 mg, Sugar 2 g, Fat 21 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
VENEZUELAN BLACK BEAN SOUP
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
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
VENEZUELAN BLACK BEANS
"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
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 :
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