Back to 9 servings 500 g black beans 2 l water 2 bay leaves 1 red bell pepper 1 onion 3 garlic cloves 4 tbsp olive oil 1 tbsp ground cumin 0.5 tbsp ground sweet paprika Salt and freshly ground black pepper to taste. 1.5 kg beef skirt 2 l water 1 onion, cut in quarters 1 carrot, peeled and chopped 2 sweet ají cut in half or ½ bell pepper 1 celery stalk, chopped 1 bunch coriander 1 bunch parsley Salt to your liking 2 tbsp olive oil 1 medium onion 2 clove garlic 0.5 red bell pepper, you can also use 4 sweet peppers 0.5 yellow bell pepper 3 diced tomatoes or a small can of diced tomatoes ½ teaspoon cumin 0.5 tbsp curry 1 tsp ground paprika Meat broth, left from boiling the beef Chili flakes to your liking Salt and freshly ground black pepper to taste
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Sort the black beans, removing any impurities, pebbles, and damaged grains. In a large container, wash them thoroughly under running water and discard any grains that float.2 Step 2: Place the black beans in a large pot, add the water and bay leaves, and cook over medium heat for 1 hour and a half, or until the beans are soft. If foam forms on top, remove it carefully to prevent overflow. If using a pressure cooker, cook for 35-40 minutes. Open the pressure cooker only when it is cold and all pressure has escaped.3 Step 3: Wash and cut the red bell pepper, onion, and garlic cloves into pieces.4 Step 4: Place the cut vegetables in a blender and blend.5 Step 5: Add the olive oil, ground cumin, ground sweet paprika, salt, and pepper to taste, and continue blending.6 Step 6: Transfer this sauce to a pot with a lid and cook over low heat for about fifteen minutes.7 Step 7: After that time, turn off the burner and set aside.8 Step 8: Once the beans are soft, add the sofrito to the beans and cook over low heat for about 30 more minutes so the broth thickens slightly. Season with salt and freshly ground black pepper to your liking.9 Step 9: Black beans can be stored in an airtight container in the fridge for up to a week.10 Step 10: Place the beef skirt in a pot.11 Step 11: Add the onion quarters, chopped carrot, celery, chopped peppers, and the bunches of cilantro and parsley.12 Step 12: Cover with water, cover the pot, and cook for an hour and a half over medium heat. If using a pressure cooker, cook for about 40 minutes.13 Step 13: Remove the meat from the pot and let it rest for about 5 minutes before shredding. Using two forks, shred the still-hot meat into thin, long strands.14 Step 14: In a frying pan, brown the onion and garlic cut into brunoise in olive oil until translucent.15 Step 15: Add the cumin, curry, and ground paprika, and stir.16 Step 16: Add a little of the meat broth.17 Step 17: Add the shredded meat, the julienned bell peppers or sweet peppers, and the chopped tomato, and mix all ingredients. If the meat seems dry, add more broth.18 Step 18: Cover and cook over low heat for about 15 minutes so the flavors meld. Season with salt, freshly ground black pepper, and chili flakes to taste.19 Step 19: When ready to serve, adjust the seasonings to your liking.getsaucepan.com/r/91ec62b0-77e8-43be-ba49-6fa7db673b60 · Original: https://thestoriedrecipe.com/pabellon-criollo-authentic-venezuelan-rice-beans/
