Pabellon criollo

Ingredients to make creole pavilion

For meat:

1/2 kg of tender red meat (to macerate, like skirt of beef)
2 medium onions
1 green pepper
1 red pepper
3 medium ripe tomatoes (or a can of tomato pulp)
1/2 cup coconut milk
1 sweet pepper
Sweet pepper, salt and pepper to taste

For the beans:

1/2 kg of beans (black beans)
2 medium-sized onions
1 red pepper
1 sweet pepper
A small piece of smoked pork chop or ribs to flavor broth
Condiments such as chives, salt, cumin and sweet pepper.

Additional features:

White rice
Sliced ​​bananas or slices
Butter or frying oil

How to make creole pavilion

Begin by preparing the meat by cutting it into small pieces, while you bring enough water to boil. When bubbling, add salt, a bucket of broth (optional), add the meat and cook for about an hour. Remove, cool, and pour or separate with your hands, leaving it looking like lint.

Apart, fry the other ingredients cut into julienne or feather, adding the tomato at the end to not cook it too much. When you notice the translucent onions, add the already shredded meat and, once hot, add the coconut milk to make a sort of sauce.

The next step is to prepare the rice: boil it in white, and keep it steamed while you prepare the beans.
Put water in a pot, enough to cover them, and bring to a boil. When it bubbles, incorporate the beans, salt, and the meat chosen to flavor. Cook over medium-low heat for not less than an hour.

Apart, peel and cut the onion to soften it in butter or oil. Incorporate thin strips of peeled pepper and then the chili and seasonings. When you notice the onion translucent and barely golden, add the sofrito to the pot of beans and continue cooking covered.

To make the bananas, cut them into thick slices (or in slices) and fry in butter or oil until golden. Then, assemble the dish, placing a generous spoonful of each preparation and decorating, in the center, with the fried and crunchy bananas, very hot.
For a sweet touch, sprinkle with cardboard or brown sugar over the beans just before serving.