Pabellon Criollo

Ingredients

• Black Beans (Caraotas Negras)
• 2 cups dry black beans
• 1 large yellow onion
• 6 cloves garlic
• 1 tablespoon olive oil
• 3 oz diced ham
• 1 bay leaf
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• Venezuelan-Style White Rice
• 4 cloves garlic
• ½ medium yellow onion
• 2 green bell peppers
• ½ red bell pepper
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup white rice
• 2 cups water
• Carne Mechada
• 2 medium carrots
• 2 stalks celery
• 2 medium yellow onions
• ½ red bell pepper
• 3 cloves garlic
• 1 lb skirt (or flank) steak
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 2 teaspoons ground cumin
• ½ cup water
• ½ cup tomato sauce
• 2 teaspoons Worcestershire sauce

Black Beans (Caraotas Negras)

1. Rinse beans and soak overnight in enough water to cover by an inch; drain.
2. Chop onions and garlic. Set pressure cooker to sauté and pour in oil. Add ham and onions; cook 5 minutes, stirring often, or until onions are translucent and ham is lightly browned.
3. Stir in garlic and bay leaf; cook 1 more minute. Add beans, salt, and pepper, and stir; pour in enough water to cover by 2 inches without filling cooker past halfway. Close lid and bring to high pressure. Cook at high pressure 25–30 minutes (or per manufacturer's instructions).
4. Release steam; let stand for 5 minutes before serving. NOTE: If beans are not quite cooked, simmer uncovered until they are tender.

Venezuelan-Style White Rice

1. Crush garlic, cut onion in half, and slice peppers into strips. Preheat large saucepan on medium-high 2–3 minutes. Add oil, garlic, onions, bell peppers, salt, black pepper, and rice to pan; sauté 2–3 minutes until vegetables and rice are golden.
2. Add water and bring to a boil; cover and cook 15–18 minutes until rice is tender and fluffy. Remove pan from heat and discard chunks of onion; serve.

Carne Mechada

1. Peel carrots; cut celery and carrots into 4 pieces each. Quarter 1 onion and chop remaining onion, bell pepper, and garlic finely.
2. Bring large saucepan of water to a boil; add steak, celery, quartered onion, and carrots. Cover and simmer 1 1/2–2 hours until steak is 190°F (for shreddable). Remove from heat and set aside to cool.
3. Heat oil in large sauté pan on medium 2–3 minutes. Add diced onions and cook 4–5 minutes, stirring occasionally, until they start to brown. Add garlic, bell peppers, salt, black pepper, and cumin.
4. Remove beef from liquid (discard solids) and shred with 2 forks. Add shredded beef to pan; stir and sauté 2–3 minutes. Stir in water, tomato sauce, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 15 minutes; serve.