Light Cuban ropa vieja with rice and black beans

Ingredients

For 1 serving

• Beef shank130 g
• Bell peppers120 g
• Onion60 g
• Garlic1 clove
• Tomato passata150 g
• Cumin1 pinch
• Dried oregano1 pinch
• Bay leaves1 g
• Green olives5
• White rice45 g
• Cooked black beans80 g
• Extra virgin olive oil6 g
• Saltto taste

Method

1. Put the beef shin in a pan with the bay leaf, cover with cold water by two fingers and salt. Bring to the boil, skim, turn the heat to minimum and cook half covered for 1 hour 30 minutes, until the meat shreds easily with a fork. Keep a ladle of the broth.
2. Shred the meat with two forks along the grain.
3. In the last 20 minutes of the beef's cooking, boil the rice in salted water for the time on the packet and drain. Cut the peppers into strips, slice the onion and chop the garlic.
4. Heat the oil in a wide frying pan over medium heat and fry the onion, garlic and peppers with the cumin and oregano for 6–8 minutes, until soft.
5. Add the passata, the shredded beef, the olives and the ladle of broth and cook over low heat for 15 minutes, until the sauce is thick and coats the meat; adjust the salt.
6. Warm the drained black beans with a splash of water for 3 minutes and serve the ropa vieja with the rice and beans.