How to make a creole pavilion

 

Ingredients:

For the meat:

1 kg. of beef skirt meat (in the East it can be substituted for dogfish).
2 large onions.
1 red bell pepper.
6 sweet peppers.
4 cloves of garlic
1 large bunch of coriander.
1 can of peeled tomatoes.

For the beans:

500 gr. dried black beans.
1 teaspoon of baking soda.
1 large onion.
6 sweet peppers.
6 cloves of garlic
Salt to taste.
1 green or red bell pepper.
Sugar or paper to taste (optional).
Cumin (optional).
For the rice:
1 cup of rice.
2 cups. of water.
1 strip of paprika or half sweet pepper.
Salt.

For the slices:

2 ripe bananas still firm.
Vegetable oil.

preparation:

From the meat:

Place the fresh meat in a pot, cover it with enough water, add a pinch of salt, an onion and a little coriander.

Boil for at least 2 hours, taking care that it does not dry out and verifying that it softens.

Once the meat is soft, remove from the heat, let it cool.

Fray the meat with the help of a fork or with your hands.

In a frying pan, prepare a sauce of onion, paprika, sweet pepper and coriander. Add the meat already shredded.

Add a little broth and the processed tomatoes.

Correct the salt and finish seasoning with the usual spices, it can be marinade, cumin, bay leaf or pepper.

Let it cook for at least 30 minutes.

Take care that it is not too broth, nor too dry.

Of the beans:

The night before preparing them, it is recommended to place the grains on a clear kitchen towel and select them, removing those that are split or defective.

In a pot, cover the beans with enough water and add a point of baking soda.

Let them rest for 1 night.

The next day pour the water and wash them well under the stream.

Start cooking with enough clean water, salt, a sprig of coriander, a piece of whole onion and a washed sweet pepper without seeds.

Let them cook over a good fire and check that the water does not dry out; if this happens, you must add more water (preferably hot so as not to stop cooking).

Once they are soft, lower the heat a little and in a frying pan, prepare the sauce in the same way as the meat.

Once the vegetables have wilted, add this sauce to the pot with the beans already soft, it is important to verify that at this time the beans do not have much more water than necessary to cover them completely.

Let them cook over medium to low heat, until the broth begins to thicken.

Rectify with salt and the rest of the seasonings.

From the rice:

In a pot, heat a little vegetable oil and over low heat, add the piece of paprika or sweet pepper, let the oil perfume, add the rice and fry until all the grains are oiled.

Add water, salt, raise the heat a little and let it boil for a minute, stir, correct the salt, lower the heat to a minimum and cover.

When it is dry, turn off and let the steam finish cooking without moving it.

Of the slices:

Heat a skillet with half a cup of vegetable oil over medium-low heat.

Peel the bananas and cut them into diagonal slices.

Prepare a plate to drain with absorbent paper.

When the oil is hot, place the slices and turn them when they have browned.

Remove from heat and let drain on absorbent paper.

At your service:

The most traditional way is to place a serving in each quadrant of the plate. It can be served with avocado slices, add grated white cheese, cream or buttermilk to the carotas, as well as sugar. A breakfast arepa or a piece of fried cheese can also be options.

Practical advice:

For oriental beans to cook beans, sugar or grated paper should be added to taste and in the case of caracas beans, add a pinch of cumin to the sauce.