Cuban-style Bison with Black Beans & Plantain
Prep Time: 20 minutes (plus overnight marinating) | Cook Time: 4-6 hours (slow cooker) | Total Time: 4-6 hours + 20 minutes (plus overnight marinating) | Serves: 4-6
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Slow cooked Cuban-style Bison with Black Beans & Plantain is about as delicious as it gets - not to mention nutritious! This recipe features our Bison Round Steak but you can use our bison cubes, too. Meals made in the slow cooker don't have to be boring when you start with Noble Premium Bison. Dress up this Cuban-style Bison stew with your favourite white rice, fried plantains, and fresh sliced avocado to make your meal look as great as it tastes!
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Directions
- Pierce the bison steaks all over with a fork. Refrigerate in a sealable freezer bag with all the ingredients for the marinade. Massage the bag to thoroughly distribute the ingredients. Refrigerate overnight.
- Add the crushed tomatoes, chiles, tomato paste, bell peppers, onion, bay leaf and soy sauce to a slow cooker. Season to taste with salt and pepper, and stir thoroughly.
- Heat a pan over medium-high heat. Sear the steak on both sides, until nicely browned (about 3-4 minutes per side). Nestle the steaks in the slow cooker amongst the other ingredients. Put the lid on, and set the slow cooker to high.
- Cook for 4-6 hours on high, or 6-8 hours on low heat.
- While the bison cooks, heat a skillet over medium heat. Add the avocado oil. Diagonally slice the peeled plantain in 1/4-inch slices, and fry until golden on both sides – about 2-3 minutes per side. Set aside.
- Use two forks to pull apart the bison steaks. Add the black beans, and stir to combine.
- Serve with the fried plantains, white rice, cilantro, avocado and lime wedges for squeezing on top.
More Great Flavours!
Ingredients
2 x 226g (8oz) Noble Premium Bison Round Steak
For the Marinade:
2 tbsp (30 mL) avocado oil
4-6 cloves garlic, minced
1/2 tbsp (7.5 mL) cumin
1 tsp (5 mL) dried oregano
1/2 tsp (2.5 mL) red pepper flakes
For the Stew:
1 (540 mL) can crushed tomatoes
1 (113 mL) can chopped green Chiles
2 tbsp (30 mL) tomato paste
2 green bell peppers, finely chopped
1 yellow or white onion, finely chopped
1 bay leaf
1 tbsp (15 mL) soy sauce
Salt and black pepper to taste
1 (540 mL) can of black beans, drained and rinsed
1 tbsp (15 mL) avocado oil
2 (extra ripe!) Plantains
Cilantro, rice, avocado and lime wedges, for serving
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