A robust and savory dish with a hint of Cubanism that combines black beans and shredded flank steak in a luxurious tomato-based sauce.
Ingredients: 1 lb dried black beans, soaked overnight. 2 lbs flank steak, shredded. 1 onion, finely chopped. 1 bell pepper, sliced. 3 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 tsp cumin. 1 tsp oregano. 1 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. 2 cups beef broth. 1/4 cup chopped fresh cilantro. Cooked rice for serving.
Instructions: Soak black beans in salted water and cook in a big pot until soft. After draining, set aside. Heat the olive oil in a skillet over medium heat. Saute the garlic, bell peppers, and onions until they are tender. Brown the flank steak on all sides after adding it shredded to the skillet. Add the smoked paprika, cumin, oregano, crushed tomatoes, salt, and pepper. Simmer for five minutes. Add the cooked black beans to the pot along with the steak mixture. Add the beef broth, then simmer for half an hour. If needed, adjust the seasoning and add the chopped cilantro. Place the cooked rice on top of the bean ropa vieja. Savor your flavorful dish of shredded beef and beans with a Cuban flair!
Prep Time: 20 minutes
Cook Time: 45 minutes
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