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:
In large, thick pot, heat oil over medium heat. When hot, add the onion and bell pepper.

Saute for 2 mins, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.

Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
Add the water, boullion cubes, cumin, salt, and paprika to the pot Turn heat up a bit, and bring to a boil.

Make sure the boullion cubes are dissolved. Add rice, let boil uncovered for approximately 3 minutes.

Lay the sprigs of cilantro across the top of the rice. Do not clump them together, spread randomly across the rice.

Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes. When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.