Menestra with Beef

Rinse the red beans, cover with water and leave to soak for 8 hours or overnight. Drain, cover with fresh water and cook over medium heat for 50–60 minutes, until the beans are tender; reserve 300 ml of the cooking liquid.

Rinse the rice until the water runs clear. Heat 1 tbsp oil in a saucepan, sauté the rice for 2 minutes, then pour in 600 ml water and add salt. Cook uncovered until the water is almost absorbed, then cover and cook over the lowest heat for 15 minutes; let it stand covered for another 5 minutes.

For the refrito, finely chop the onion and bell pepper, and mince the garlic. Heat 2 tbsp oil in a skillet and sauté the onion, pepper and garlic for 5 minutes until softened. Add the cumin, achiote, black pepper and salt, and stir well.

Add the cooked beans and 300 ml of their cooking liquid to the refrito. Simmer uncovered for 15 minutes, mashing some of the beans with a spoon from time to time to thicken the sauce. Stir in the chopped cilantro at the end.

Pat the beef steaks dry and rub with salt, black pepper and some of the minced garlic. Sear the steaks in a well-heated skillet with 1 tbsp oil for 3–4 minutes per side, or until done to your liking; let them rest for 5 minutes.

Peel ripe plantains, slice them about 1 cm thick and fry in the remaining 1 tbsp oil for 2–3 minutes per side until golden brown.

Divide the white rice and hot menestra among plates, and place the beef and fried plantain alongside. Serve immediately, sprinkled with the remaining cilantro.