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Flavorful Venezuelan Pabellón Criollo Recipe with Black Beans and Sweet Plantains

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A soulful Venezuelan dish featuring slow-simmered shredded beef, tender black beans, and caramelized sweet plantains served with white rice. This recipe balances sweet and savory flavors for a comforting and authentic meal.

Ingredients

Scale
  • 2 pounds beef flank steak or brisket, trimmed of excess fat
  • 1 medium onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 small green bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • Salt and black pepper, to taste
  • 2 tablespoons vegetable oil (for sautéing beef and vegetables)
  • 2 cups beef broth or water (for braising beef)
  • 1 cup dried black beans (soaked overnight)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 small green bell pepper, chopped
  • 1/2 teaspoon cumin powder
  • 1 bay leaf (optional)
  • Salt, to taste
  • 1 tablespoon vegetable oil (for beans)
  • 2 medium ripe plantains (skin mostly black)
  • About 1/2 cup (120 ml) vegetable oil (for frying plantains)
  • Pinch of salt (for plantains)
  • 2 cups cooked white rice

Instructions

  1. Prepare the Black Beans: Drain soaked black beans and rinse under cold water. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté chopped onion, garlic, and green bell pepper until soft and fragrant, about 5 minutes. Add beans, bay leaf, cumin, and enough water to cover beans by 2 inches. Bring to boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours until tender. Add salt during last 15 minutes. Add water as needed to keep beans submerged.
  2. Cook and Shred the Beef: Season beef with salt and black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown beef on all sides, about 4 minutes per side. Remove beef and set aside. In same pot, sauté chopped onion, garlic, and bell pepper until translucent, about 5 minutes. Stir in tomato paste and cumin; cook 2 minutes until aromatic. Return beef to pot, add beef broth or water to cover halfway. Simmer covered on low heat for 2 to 2.5 hours, turning halfw…
  3. Shred the Beef: Remove beef from pot and let cool slightly. Shred meat with two forks or meat claws into bite-sized pieces. Return shredded beef to pot with cooking liquid and stir to combine. Keep warm on lowest heat.
  4. Prepare the Sweet Plantains: Peel ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat about 1/2 cup vegetable oil in frying pan over medium heat. Fry plantain slices in batches for 2-3 minutes per side until golden and caramelized. Remove with slotted spoon, drain on paper towels, and sprinkle with pinch of salt while warm.
  5. Cook the White Rice: Prepare 2 cups cooked white rice according to package instructions.
  6. Assemble the Dish: On each plate, spoon white rice, add shredded beef, a scoop of black beans, and arrange fried plantains on the side. Garnish with fresh cilantro or diced tomatoes if desired.

Notes

Soak black beans overnight for best texture and reduced cooking time. Use medium heat when frying plantains to avoid burning or sogginess. Keep pot covered during simmering to retain moisture. If beans thicken too much, add water to maintain creaminess. Assemble just before serving to keep plantains crisp. Leftovers store well separately; reheat plantains in a pan to restore crispness. Slow cooker can be used for beef braising as an alternative method.

Nutrition

Keywords: Pabellón Criollo, Venezuelan recipe, shredded beef, black beans, sweet plantains, Latin American cuisine, traditional Venezuelan dish

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