9. Cuba: Vaca Frita with Cuban Black Beans

This combination of Vaca Frita (inspired by Food and Wine) and Cuban Black Beans (pulled together from several sites) was absolutely delicious... I bet kids would love it! The meat was yummy with the lime and onions. I've never made authentic black beans from scratch, but I love this recipe. It definitely has a different feel than the good ole' southern black beans I'm used to. They're great with sour cream and cheddar... I'm still eating them several days later!

Vaca Frita with Cuban Black Beans

1 lb black beans, washed
5 T EVOO
9 cloves garlic, peeled and minced
5 c water
1 6 oz can tomato paste
1 4 oz jar diced pimentos
1 T vingar
1 t sugar
1.5 lb lean beef, cut in four pieces
1 green bell pepper, quartered
1 large onion, halved
1 large onion, thinly sliced
salt
1/3 C lime juice
S&P
  

 

Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. 

In a large saucepan, combine the flank steak with the bell pepper and halved onion. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Slice the meat and transfer it to a bowl.

Remove onion and pepper from water and dice. Heat 2 T oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Meanwhile, stir together garlic, salt, meat, lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.

Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

Not the best picture - but I have my good camera back now. Trust me.. it was delicious!