Criolla Recipe

Rinse the dried black beans under cold water; pick out any stones or debris.

Optional soak: cover beans with water by 2 inches and soak 4–8 hours or overnight. Drain before cooking. (If using a pressure cooker you can skip soak and add extra cooking time.)

Cook beans

Place beans in a large pot or pressure cooker with 6 cups water, bay leaf, and 1 tbs vegetable oil. If using a pot, bring to a boil, reduce to a simmer, partially covered, and cook 1–1½ hours until tender. If using a pressure cooker, cook on high pressure for 25–30 minutes and let pressure release naturally. Drain beans, reserving about 1 cup cooking liquid.

Make sofrito and finish beans

While beans cook (or after), heat 1 tbs oil in a skillet over medium heat. Add ½ cup finely chopped onion and ½ cup chopped green bell pepper; cook 4–5 minutes until softened. Add 3 tsp minced garlic and cook 30 seconds until fragrant. Stir in 1 tsp cumin, ½ tsp oregano and the tomato paste (if you want a slightly richer finish—use 1 tsp) and cook 1 minute. Add cooked beans back to the skillet with ½–1 cup reserved bean liquid to reach desired thickness. Simmer 8–10 minutes so flavors meld. Season with 1½ tsp salt, ½ tsp black pepper and 1 tbs lime juice if using. Remove bay leaf before serving.

Pat beef pieces dry and season with 1 tsp salt, ½ tsp black pepper and 1 tsp smoked paprika.

Heat 1 tbs vegetable oil in a heavy skillet over medium-high heat until shimmering.

Working in a single layer (do not overcrowd), sear beef pieces 2–3 minutes per side until well-browned. Transfer seared beef to a plate.

Reduce heat to medium, add ½ cup sliced onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor.

Return beef to the pan, add ½ cup beef broth (or water), scrape up browned bits, cover, and simmer gently 8–12 minutes until beef is tender and sauce is slightly reduced. Taste and adjust seasoning. Keep warm until plating.

Peel ripe plantains by slicing off the ends and making a shallow lengthwise cut through the peel, then remove the peel. Slice plantains on the diagonal into ¼–½-inch thick pieces.

In a large skillet, heat ½ cup vegetable oil over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer).

Fry plantain slices in batches 1½–2 minutes per side until golden and caramelized. Transfer to a paper-towel-lined plate and immediately sprinkle with ½ tsp salt while still hot.

Arrange fried plantains on a serving platter or plates. While warm, crumble 3 oz white cheese over the plantains so some melts slightly. Sprinkle with 2 tbs chopped cilantro if using.

Plate: Spoon a generous portion of black beans onto each plate, add a serving of the stewed beef alongside, and top the plantains with the crumbled cheese.

Garnish with fresh cilantro leaves and serve with lime wedges for squeezing over the beef and beans. Serve hot.