The Creole pavilion is a traditional dish that is part of Venezuelan cuisine, and is recognized as the quintessential national dish. It is made up of cooked white rice, shredded meat, black beans and slices of fried ripe plantain.

INGREDIENTS

1/2 kg of black beans

2 medium onions

6 green and red sweet peppers

1 head of garlic

1/2 teaspoon black pepper

1/2 teaspoon ground oregano

1 tallo de cebollín

1 spoon of sugar

1/2 kg of beef brisket or round boy

1 1/2 cups of rice

1/2 cup of olive oil

2 ripe bananas

Salt to taste

PREPARATION

1. On the one hand, soak the beans for approximately 4 hours, wash them and cook them in enough water until they are soft.
2. Separately, cook the minced meat in pieces until it is soft, remove from the broth and let it rest so that you can shred it with your fingers. (reserve the broth).
3. Finally, chop all the dressings and fry them with the oil, crushed garlic, pepper and oregano in a medium skillet or cauldron, set aside 2 or 3 tablespoons of the already fried dressings and add them to the beans, which should already be soft, along with the sugar and salt to taste, let the beans cook for another 15 minutes without letting them dry out too much.
4. In the pan or cauldron where we have the rest of the dressings, we add the meat already shredded, we fry a little stirring so that it mixes with the dressings and we add a cup of the broth where we parboiled the meat, add salt to taste and let cook until consume all the broth.
5. In a medium saucepan, heat 2 cups of the remaining broth, add salt to taste and the rice, let cook until it is at the desired point.
6. Separately, in a frying pan, place oil and fry the sliced ​​bananas.
7. Serve as shown in the presentation.