The preparation
Step 1:
First, soak the black beans in plenty of water in a saucepan for at least 12 hours.
Step 2:
Peel and dice the onion, then cook it with the meat in a saucepan of water over a low heat for about 1 hour until tender. Season to taste with salt and pepper. Cooking times may vary slightly. Make sure the meat is well covered with water. Once the meat is cooked, remove it and leave to cool. Set the meat stock aside.
Step 3:
Meanwhile, place the soaked beans in a colander and rinse. Then place them in a saucepan with water and bring to the boil. The beans should be well covered with water. While the water is coming to the boil, peel the onion and dice it finely along with the red and green peppers, then add to the saucepan with the remaining ingredients, except for the coriander. Season to taste with salt and pepper.
Step 4:
Simmer the beans on a low heat for about 1½ hours. Finely chop the coriander and add it about 10 minutes before the beans are ready.
Step 5:
Shred the cooled meat. Peel and crush the tomatoes. Dice the red and green peppers, garlic cloves and leek, and fry gently in a pan. Then add the shredded meat, wine, tomatoes, the reserved meat stock and the sugar, and simmer on a low heat for about half an hour. Add the pepper, caraway seeds and paprika, and season with salt to taste if necessary. Finally, add the finely chopped coriander. You can also add a little of the meat stock to the beans for extra flavour.
Step 6:
Cook the rice in salted water until done. Whilst everything is still cooking, peel the plantains, slice them and fry on both sides with a little oil and the honey.
Step 7:
Peel the avocado and slice it.
Step 8:
When everything is ready, place a little of each ingredient on a plate and garnish nicely with the plantain and avocado slices.
If you like, you can serve it with a fried egg or some arepas.
