A dish indigenous to Venezuelan people for over 100 years, this primavera beef with plantains and black beans recipe is filled with so many delicious ingredients, including onion, garlic, mushroom gravy, peppers, cilantro, spices and of course, beef, plantains and black beans. The perfect weeknight dinner!
Primavera Beef With Plantains and Black Beans
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
2 lbs of beef in cubes
1 medium onion chopped finely, divided
3-4 cloves of garlic, divided
½ cup mushroom gravy
½ cup beef broth
1 red and 1 green bell pepper chopped in cubes
1 dried red hot pepper
¼ tsp oregano
Salt to taste
½ lb of black beans
¼ tsp black pepper
1 lime cut into quarters
Cilantro to garnish
1. In a frying pan, cook the beef with ½ the onion, ½ the garlic, mushroom gravy and beef stock, until tender.
2. Add the bell peppers, red pepper powder and oregano and add salt according to taste.
3. Also in a pan, cook black beans with salt, pepper and remaining onions and garlic until soft.
4. Peel off the skin of 2 large plantains and slice them thin. Deep fry in vegetable oil.
5. Serve all with steamed rice. Garnish with lime and cilantro.
Excepted from Cooking With Trans People of Colour, a cookbook of recipes of significance from The 519’s Trans People of Colour Project (TPOC). The cookbook is compiled by and for racialized trans people, also featuring unique sections including cooking and eating on a budget, hormones and healthy eating for trans folks, and resources and sexual health promotion information to support racialized trans folks.
Cooking With Trans People of Colour, Glad Day Bookshop, $25.
Photo by: Eli Carmona