Latin Black Bean Dish
Black beans, Shredded beef, and Rice with the favors of Latin America
Equipment
- Large baking dish
- 5qt pot
- 3qt Pot
- Serving plate
Ingredients
Black Beans
- 1 package Dried black beans Soak overnight in water
- 8 oz Coconut milk
- 2 cups Water
- 1 Lime (cut into wedges, no seeds)
- as needed Salt and pepper
Shredded Beef
- 1-2 lb Flank steak (trim excess fat)
- 2 each Dried bay leaves
- 2 cups Beef stock
- 3 tablespoons Spice rub (you can make it spicy) You can use a Jerk seasoning, or a combined pepper rub.
Rice
- 1 cup Long grain rice
- 2 tablespoons Capers with juices
- 1 cup Maize (corn)
- 2-3 cups Water
- 1 teaspoon Salt
Instructions
Black Beans
- Soak the beans overnight, rinse and add to a 5qt pot.
- Add the coconut milk and water, season with salt.
- Cook for about 2, hours, until beans are soft. Serve with the Shredded Beef and rice.
Shredded Beef
- Rinse the beef, then trim off any fat.
- Place in a baking dish, Rub spices onto the beef and let sit 5 minutes.
- Pour the beef stock over the meat, and add the bay leaves. Cover dish
- Bake at 350 for 3 hours, longer if needed. Beef should be very tender.
- When beef is cool, shred. Set aside to plate with beans and rice.
Rice
- In a 3qt pot, add rice and water, add a little salt. Cook for 15 minutes.
- Add the capers and corn, a little more water if needed. This dish should stay moist.
- Cook another 3 to 4 - mintues, until everything is warm. Plate with Beans and Beef
Latin Black Bean plating
- On a plate , add a layer of black beans, add the rice mixture on top. Add the shredded beef, then garnish with the lime wedges. If you want a plant based dish, omit the shredded beef. Serve. Enjoy!
