For the black beans
1/4 cup of black beans (red or white kidney)
1/2 clove of garlic
Salt to taste
For the rice
1 tablespoon of olive oil
1/3 cup of uncooked rice
1 tablespoon of finely chopped onion
Salt to taste
For the mignon fillet
250g of mignon fillet, cut into strips
1 tablespoon of olive oil
1 pinch of salt
For the zucchini and collard greens
1 tablespoon of butter
1 tablespoon of finely chopped onion
1 small zucchini, diced into cubes
2 leaves of collard greens, well chopped
1 tablespoon of olive oil
1 pinch of salt
For the black beans
1/4 cup of black beans (red or white kidney)
1/2 clove of garlic
Salt to taste
For the rice
1 tablespoon of olive oil
1/3 cup of uncooked rice
1 tablespoon of finely chopped onion
Salt to taste
For the mignon fillet
250g of mignon fillet, cut into strips
1 tablespoon of olive oil
1 pinch of salt
For the zucchini and collard greens
1 tablespoon of butter
1 tablespoon of finely chopped onion
1 small zucchini, diced into cubes
2 leaves of collard greens, well chopped
1 tablespoon of olive oil
1 pinch of salt
Prepare the black beans
Let it soak in 3 cups of water in the refrigerator for one day ahead
Cook it with garlic and water in a pressure cooker at high heat until boiling and steam starts to form
Lower the heat and cook for another 30-40 minutes, or until the texture becomes smooth and creamy
Tire the cooker off the heat and let the pressure release
Remove the garlic and season with salt
Prepare the rice
In a pan, combine olive oil, uncooked rice, chopped onion, salt, and 1 cup of water
Cook over low heat until the liquid is absorbed or the rice becomes tender; add more water as needed to complete cooking
Prepare the mignon fillet
Pan-fry the mignon fillet in olive oil until it starts to brown
Season with salt and set aside
Prepare the zucchini and collard greens
In another pan, lightly warm the butter and sauté the chopped onion until softened
Add the diced zucchini and cook covered over low heat until tender
Remove the zucchini and add the collard greens and olive oil; stir for 1 minute and season with salt
Mount the dish by combining the cooked rice, black beans, mignon fillet, collard greens, and zucchini; serve.
