| |
|
| |
|
What You Need:
(To Serve: 4 to 6)
|
|
|
THE BLACK BEANS
1½ cups dried black beans, thoroughly rinsed in cold water
5 cups cold water
2 tablespoons olive oil
½ cup finely chopped green pepper
2 tablespoons finely chopped onions
½ teaspoon finely chopped garlic
1 teaspoon salt
3 fresh coriander sprigs (cilantro)
THE STEAK AND SAUCE
2 pounds lean top sirloin of beef or boneless sirloin steak, cut ½ inch thick
1/3 cup olive oil
1 cup coarsely chopped onions
1 teaspoon finely chopped garlic
6 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 2 cups chopped, drained, canned Italian plum tomatoes
½ teaspoon ground cumin seeds
1 teaspoon salt
THE RICE
¼ cup olive oil
½ large peeled onion
½ large green pepper, seeded, deribbed and left in 1 piece
2 cups raw long-grain rice
4 cups boiling water
2 teaspoons salt
THE PLANTAINS
½ cup flavorless vegetable oil
2 large ripe plantains, peeled, each cut crosswise in half and lengthwise into 6 or 8 slices
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
|
THE BLACK BEANS:
|
1. Combine the black beans and 5 cups of cold water in a heavy 4- to 5-quart flameproof casserole. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, for 2 hours. In a heavy 8- to winch skillet, heat 2 tablespoons of oil over moderate heat.
|
2. Add ½ cup of chopped green pepper, 2 tablespoons of onions, ½ teaspoon of garlic and 1 teaspoon of salt. Cook for 3 minutes, stirring constantly, and then, with a rubber spatula, scrape the mixture into the simmering beans.
|
3. Add the coriander and cook for 15 minutes, or until the beans are tender. Discard the coriander. Cover the casserole and put it aside.
|
|
THE STEAK AND SAUCE:
|
1. Heat the broiler to its highest point and broil the steak 4 inches below the heat for about 5 minutes on each side. Watch for any sign of burning and regulate the heat accordingly. When finished, the steak should be medium rare.
|
2. With a knife or your fingers, cut or pull the meat into pieces ¼ inch wide and ½ inch long. In a heavy 12-inch skillet, heat 1/3 cup of oil over moderate heat. Add 1 cup of onions and 1 teaspoon of garlic and cook about 5 minutes, stirring occasionally.
|
3. When the onions are soft and transparent but not brown, add the tomatoes, cumin and 1 teaspoon salt. Reduce the heat to low and cook, uncovered, for 30 minutes, stirring frequently, until the tomato juices evaporate and the sauce becomes a thick puree.
|
4. Drop in the strips of beef, mix them well with the sauce, cover the skillet and put it aside.
|
|
THE RICE:
|
1. Preheat the oven to 250°. In a heavy 3- to 4-quart casserole, heat ¼ cup of oil over moderate heat until a light haze forms above it.
|
2. Add the onion and pepper halves, and cook them for 5 minutes, turning them frequently, until they color lightly. Add the rice, and stir constantly for 2 or 3 minutes to coat the rice with oil. Do not let the rice burn.
|
3. Pour 4 cups of boiling water over the rice, add the salt, and bring to a boil. Stir once or twice, then cover the pan and reduce the heat to low. Simmer undisturbed for 20 minutes, or until the rice is tender and has absorbed all the liquid.
|
4. Remove the cover and discard the onion and pepper. Drape the casserole with a towel and keep the rice warm in the oven.
|
|
THE PLANTAINS:
|
1. Heat ½ cup of oil in a heavy 10- to 12-inch skillet over moderate heat.
|
2. Drop in the plantain pieces and cook them for 2 or 3 minutes on each side until they are tender and golden brown.
|
|
TO ASSEMBLE:
|
1. Return the beans and beef to low heat and cook only long enough to heat them through. Spoon the beef into the center of a large heated platter.
|
2. Surround it with alternating mounds of rice and black beans. Decorate the platter with plantain slices and serve at once.
|
|
|
|
|
|
|
