Cuban Beef Casserole with Black Beans and Cumin Rice Recipe

Serves: 6 Save

Ingredients (30)

  • For the Beef:
  • 1 whole flank steak, about 2 1/2 pounds
  • 2 medium carrots, cut into chunks
  • 2 medium celery stalks, cut into chunks
  • 2 medium onions, one peeled and quartered, divided
  • 5 medium cloves garlic, minced (about 5 teaspoons), divided
  • 1 teaspoon dried oregano, divided
  • 2 bay leaves
  • 2 1/2 teaspoons ground cumin, divided
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1 green bell pepper, cut into 1/4-inch strips
  • 2 cups reserved braising liquid, plus additional as needed
  • 1 (14.5-ounce) can whole tomatoes with juice, crushed by hand
  • 2 1/2 tablespoons tomato paste
  • 1 cup frozen peas, thawed
  • 1/3 cup pimiento-stuffed Spanish olives, drained and sliced
  •  
  • For the Rice:
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon whole cumin seeds
  • 1 cup uncooked rice
  • 2 cups chicken broth
  •  
  • For the Black Beans And "Crust":
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 tablespoon juice from 1 lime
  • 6 (8-inch) flour tortillas
  • 1 cup pepper jack cheese

Directions

Learn how to make this recipe at Serious Eats

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