Ingredients with Measurements:
- 1 lb of carne-de-sol, cut into small pieces
- 2 cups of black beans, cooked
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 tbsp of olive oil
- 1 tsp of cumin
- 1 tsp of paprika
- Salt and pepper to taste
- 1 cup of water
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carne-de-sol and cook until browned on all sides.
4. Add the green and red bell peppers, tomatoes, cumin, paprika, salt, and pepper. Stir well.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and let simmer for 20 minutes.
7. Add the cooked black beans and stir well.
8. Let simmer for an additional 10 minutes.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Fiber: 10g
Substitutions for ingredients:
- Carne-de-sol can be substituted with beef or pork.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add some chopped jalapeño for a spicy kick.
- Top with shredded cheese and sour cream for a creamier dish.
Tips and tricks:
- Soak the carne-de-sol in water for a few hours before cooking to reduce the saltiness.
- Use canned black beans for a quicker preparation time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of rice.
Garnishes:
Top with chopped cilantro or green onions.
Pairings:
Serve with a side of cornbread or tortilla chips.
Suggested side dishes:
Rice, cornbread, or tortilla chips.
Troubleshooting advice:
- If the dish is too salty, add more water or unsalted broth to dilute the saltiness.
- If the dish is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure the carne-de-sol is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne-de-sol is a traditional Brazilian dish that originated in the Northeastern region of the country. It is made by salting and drying beef in the sun.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice or cornbread.
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Region: Brazilian