Slow-Cooker Ropa Vieja With Black Beans And Rice Recipe Recipe

Name: Slow-Cooker Ropa Vieja With Black Beans And Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds flank steak; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 1 cup homemade or store-bought low-sodium beef or chicken stock; 1 (14.5 ounce) can crushed tomatoes; 1 (6 ounce) can tomato paste; 1 medium onion, thinly sliced (about 1 cup); 1 large red pepper, thinly sliced (about 1 cup); 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon ground cumin; 1/2 cup sliced, pimento-stuffed Spanish olives; 1 1/2 tablespoons olive brine; 2 1/2 cups dried black beans, picked over and rinsed until water runs clear; 2 quarts water; 2 slices hardwood-smoked bacon; 2 bay leaves; 1 red onion, quartered; 1/4 cup chopped fresh cilantro leaves and fine stems; 1 lime, cut into wedges; Steamed white rice

Servings: persons

2 pounds flank steak
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup homemade or store-bought low-sodium beef or chicken stock
1 (14.5 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 medium onion, thinly sliced (about 1 cup)
1 large red pepper, thinly sliced (about 1 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon ground cumin
1/2 cup sliced, pimento-stuffed Spanish olives
1 1/2 tablespoons olive brine
2 1/2 cups dried black beans, picked over and rinsed until water runs clear
2 quarts water
2 slices hardwood-smoked bacon
2 bay leaves
1 red onion, quartered
1/4 cup chopped fresh cilantro leaves and fine stems
1 lime, cut into wedges
Steamed white rice

1
Season meat generously with salt and pepper. Heat oil in a large skillet over high heat until shimmering. Add the meat in a single layer (working in batches if necessary) and cook until well browned, about 4 minutes. Flip and cook until second side is well browned, about 3 minutes longer. Transfer meat to slow cooker.
2
Add broth, crushed tomatoes, tomato paste, onion, red pepper, garlic, and cumin to slow cooker. Season with salt and pepper and stir to combine. Cook on low until tender, about 8 hours. Shred meat using two forks. Add olives and olive brine and stir to combine. Season to taste with salt and pepper if necessary.
3
While meat is cooking, place beans and water in a large stockpot. Add bacon, bay leaves, and onion. Season gently and bring to a boil. Reduce heat to low and cook until beans are tender, about 2 1/2 hours. Stir periodically, and add additional water if needed while cooking. When beans are done, discard bay leaves, bacon and onion. Season to taste with salt and pepper.
4
Sprinkle beef and beans with cilantro and serve with lime wedges and white rice.

1110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pounds flank steak, Kosher salt and freshly ground black pepper, 1 tablespoon olive oil, 1 cup homemade or store-bought low-sodium beef or chicken stock, and more.

Yes, Slow-Cooker Ropa Vieja With Black Beans And Rice Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Ropa Vieja With Black Beans And Rice Recipe

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