Gatorbek's Cuban Lamb, Black Beans, And Yellow Rice

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 (15 1/2 ounce) cans black beans, not drained
• 1/4 cup onion, finely diced
• 2 teaspoons cumin
• 2 tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
• 3 tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
• 2 fresh garlic cloves, minced
• 1 tablespoon fresh lime juice
• 1 lb lamb, cut into 1 inch pieces (i buy pre-cut stew lamb)
• 3 tablespoons olive oil
• 1/4 cup flour
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (to taste)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 (16 ounce) package yellow rice (i prefer vigo)

Recipe

• 1 prepare yellow rice according to package directions.
• 2 to prepare the black beans, combine the first seven ingredients in a medium saucepan.
• 3 bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
• 4 meanwhile, heat olive oil in a heavy skillet over medium-high heat.
• 5 combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
• 6 add lamb to bag and shake vigorously to coat.
• 7 remove lamb from bag and add to hot oil.
• 8 brown on all sides, stirring until done.
• 9 remove lamb to a plate and turn off heat to skillet.
• 10 pour black bean mixture into skillet to absorb lamb drippings, stir gently until combined.
• 11 to serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
• 12 top with lamb and garnish with lime wedge and sprig of cilantro.
• 13 serve with crusty bread.