beans:
1 cup dried black beans.
Water.
2 tablespoons olive oil
one half green Bell pepper, finely chopped
one half onion, chopped
one garlic clove, finely chopped
1/2 teaspoon salt

Beef:
4 (8 ounce) boneless beef top loin steaks.
Five medium tomatoes.
3 tablespoons olive oil
two onions, coarsely chopped
1 teaspoon salt
1/8 teaspoon ground cumin

Rice:
one whole green chili pepper.
3 tablespoons olive oil
one small onion
1 cup uncooked long grain white rice.
2 cups boiling water.
1 teaspoon salt

Garnish:
for green bananas.
3 tablespoons vegetable oil

How to Make.

To prepare beans, soak beans in cold water to cover 12 hours. Bring beans, uncovered to a boil and soaking water. Boil one to 1 1/4 hours, adding water is necessary. Heat olive oil in a large skillet. Add green pepper, onion and one half the garlic. Reserve remaining garlic for beef. Sauté green pepper mixture until onion is transparent, stir in salt. Add green pepper mixture to cooked beans. Cover and simmer for 15 min.
To prepare beef, preheat grill or broiler. Cook beef 4 min. on each side. Cut cooked beef into thin strips, set aside. Peel tomatoes, remove and discard seeds. Chopped tomatoes. Heat olive oil in a large skillet. Add onions and reserved garlic, sauté until transparent. Stir in chopped tomatoes, salt and cumin; simmer 30 min. Arrange beef over top of vegetables. Cover and keep warm over low heat.
To prepare Rice, preheat oven to 250°. The peeled fresh chili pepper, cover your hands with rubber or plastic gloves. After handling, do not touch her face. Her eyes. Place fresh chili pepper on a baking sheet, place and hot oven until surface becomes dark browned and begin to curl away from flash. Place Brown the chili in a pan with a tightfitting lid. Let stand 10 min., remove skin. Cut green chili and half lengthwise, remove seeds and fifth. Heat olive oil in a small skillet. Add whole onion and chili halves, sauté 5 min.. Stir in rice, sauté 5 min.. Add boiling water and salt. Cover and bake 20 min. or until rice is tender. Remove and discard onion and chili pepper halves. Cover and keep warm.
To prepare garnish, peeled bananas, cut in halves lengthwise. Cut each half crosswise into three pieces. Heat vegetable oil in a medium skillet. Fry banana pieces in oil until browned on all sides. To serve, spoon vegetables and beef onto a warm platter. Add alternate portions of rice and black beans, as shown. Arrange cooked banana over beef mixture. Makes four servings.

Directions:
Into a large pot 2 cups of red kidney beans (not pre-soaked). Add 5 cups of a mixture made from the liquid drained from a large tin of peeled tomatoes (the tomatoes themselves are used later) and your choice of stock.

Do not add salt it is said to prevent the beans softening properly. Cover the pot and put the beans to cook over a low heat. South American practice is to add a tablespoon of oil when the beans begin to wrinkle but Raw Materials omits this with no ill-effects. Continue cooking until tender++about 2 to 3 hours.

Meanwhile, finely chop 2 large onions and 4 cloves of garlic and fry gently in a little oil. Add 500 g minced meat (usually beef but take your choice) and fry very slowly until brown. Add the tinned tomatoes, a chopped green capsicum, 2 or 3 bay leaves, 2 teaspoons cumin, half a bunch of basil (chopped), 1 teaspoon cayenne pepper, pepper and salt.

Tip the contents of the frying pan into the beans and simmer slowly till well blended.
Serves 4 to 6.