𝙑𝙚𝙣𝙚𝙯𝙪𝙚𝙡𝙖𝙣 𝘾𝙧𝙚𝙤𝙡𝙚 𝙋𝙖𝙗𝙚𝙡𝙡𝙤𝙣 (RECIPE)

The Creole Pabellon is a traditional dish that is part of Venezuelan gastronomy, and is recognized as the national dish par excellence. It is made up of cooked white rice, shredded meat, black beans and slices of fried ripe banana.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:

1/2 kg black beans
2 medium onions
6 green and red sweet peppers
1 head garlic
1/2 tsp black pepper
1/2 tsp ground oregano
1 stalk chives
1 tbsp sugar
1/2 kg beef brisket or round boy
1 1/2 cups rice
to taste Salt
1/2 cup oat oil
2 ripe bananas

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𝐒𝐓𝐄𝐏𝐒:

• On the one hand, put the beans to soak for about 4 hours, wash them and cook them in enough water until they are soft.

• Apart, put the minced meat into pieces to boil until it is soft, remove from the broth and let it rest to be able to fry with your fingers. (reserve the broth).

• Finely chop all the dressings and fry with the oil, crushed garlic, pepper and oregano in a medium saucepan or cauldron, set aside 2 or 3 tablespoons of the seasonings already fried and add them to the beans that should already be soft, along with the sugar and salt to taste, let the beans cook for another 15 minutes without drying out too much.

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• In the pan or cauldron where we have the rest of the dressings, we add the meat already fryed, we fry a little stirring to mix it with the dressings and we add a cup of the broth where we boil the meat, add salt to taste and cook until that all the broth is consumed.

• In a medium saucepan, heat 2 cups of the remaining broth, add salt to taste and the rice, let it cook until it is at the desired point.

• Apart in a pan, place oil and fry the bananas cut into slices.

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