Ropa Vieja with Red Beans and Rice
Ingredients
- 1 pouch per 2 people of Carolina® Ready-to-Heat Red Beans & Rice
- 1 lb (450 g) flank steak or chuck roast
- 2 tbsp olive oil
- 1 medium onion, sliced
- 1 bell pepper, sliced (red preferred)
- 3 cloves garlic, minced
- 1/2 cup crushed tomatoes (or tomato sauce)
- 1/4 cup beef broth or water
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Optional: splash of white wine or apple cider vinegar
- Optional garnish: chopped cilantro or parsley
Instructions
Fusion cuisine is a great way to get creative in the kitchen. This unique recipe combines classic Louisianna flavors with a Spanish staple.
Step 1
Add beef, cover with water, and boil until tender — about 1.5 to 2 hours in a pot or Dutch oven. You can also use a slow cooker (6–8 hrs) or pressure cooker (45 mins).
Step 2
Once tender, remove the beef, shred it using two forks, add 1/4 cup of broth, and set aside. In a skillet, heat olive oil over medium heat. Sauté onions and bell pepper until soft (about 5–7 minutes).
Step 3
Add garlic and cook for 1 more minute.
Step 4
Stir in cumin, oregano, paprika, salt, and pepper. Add crushed tomatoes and reserved beef broth.
Step 5
Add shredded beef and bay leaf. Stir to combine and simmer uncovered for 10–15 minutes, until slightly thickened.
Step 6
Add a splash of vinegar or white wine for brightness.
Step 7
Prepare the Carolina® Ready-to-Heat Red Beans & Rice according to package directions. Fluff gently with a fork.
Step 8
Plate a generous portion of red beans & rice. Spoon ropa vieja alongside or on top.
Serve witha side of fried plantains and fresh green salad to round off this delicious meal.
