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Orecchiette with Beans and Pepper Steak Recipe

This campaign is in collaboration with Barilla and Latina Bloggers Connect.

I have a confession…I don’t love rice. I know most people do, and I do love my carbs, but not necessarily rice. When my mother-in-law makes us arroz y habichuelas (rice and beans) when we visit, I ask her to just give me the beans. She and my husband think I’m nuts (“The flavor is in the combination!”) but I prefer to toss my beans over pasta or meat, so it’s only natural that when I make traditional family dishes in my own home, I adapt them to my own taste as well.

One of those dishes (another favorite of my husband) is Arroz y Habichuelas con Bistec (Rice and Beans with Pepper Steak). I love the beans and the steak, but never touch the rice. I am definitely not like my husband and sons who likes to stir it all together and eat it like a bowl of chili, so when I had the opportunity to partner with Barilla and share my own take on this dish, I knew replacing rice with orecchiette would be perfect (I love orecchiette!).

Orecchiette with Beans and Pepper Steak - Orecchiette Con Habichuelas Y Bistec

Orecchiette with Beans and Pepper Steak

Orecchiette con Habichuelas y Bistec

Ingredients
1/2 box Barilla Orecchiette
Habichuelas:
1 cans red kidney beans, drained
1 tablespoon olive oil
1/4 cup tomato sauce
2 tablespoons sofrito
1 packet sazón seasoning
2 cups water
Bistec
1 1/2 lb skirt steak, cut into strips
1/2 tsp oregano
1/2 teaspoon coriander
Olive oil
1 red bell pepper, cut into strips
1 green pepper, cut into strips
1/2 cup beef broth
salt and black pepper to taste

Directions
1. Cook orecchiette according to instructions on box (boil 12 minutes in lightly salted water for al dente perfection).
2. For habichuelas: Cook beans according to instructions on package and set aside. Heat olive oil in pan on low for a couple minutes, then add tomato sauce, sofrito, and sazón. Stir together, then add in water and cooked beans. Raise heat to medium and cook for about 10-12 minutes, stirring often. Set habichuelas aside.
3. For bistec: Mix three tablespoons olive oil, oregano, coriander together and pour over strips of steak in a bowl. Allow to marinate covered at least an hour in refrigerator (overnight even better). Add about one tablespoon olive oil to a pan and heat until warm, then add streak strips. Sear on each side for 2-3 minutes over high heat, then reduce heat to medium and add peppers. Saute together for about 5 minutes over medium heat, then add broth and stir until broth starts to boil. Set heat to low and let steak and peppers simmer for 20-25 minutes. Season with salt and pepper to taste.
4. Serve pepper steak, habichuelas and orecchiette together to your family or guests and enjoy!

orecchiette bistec recipe-6

Barilla helps Latinas keep traditional dishes alive with a variety of pasta cuts to choose from, and delivers superior quality pasta that doesn’t stick or clump.

For more tips on how Barilla can make your favorite family recipes even better, visit here (en español).

orecchiette marduros bistec beans recipe




  • All I use is Barilla but I’m going to have to try this recipe out. It looks delicious.

  • That is one delicious bowl of nothing but yum! I love this recipe!

  • Barilla pasta is my favorite as it always comes out perfect! Your dish looks really tasty and I’ll definitely make it soon!

  • This looks amazing! I can’t believe how awesome this looks. A must try.

  • I like rice, but given the option I reach for pasta.

  • I love beans, in fact I prefer it often to other proteins. That looks like a nice dish that you could mix all together to make a fun meal.

  • I love pasta…probably a little too much! This recipe has all of the best flavors. If only there were chocolate, I would have everything I could ever need.

  • I would never have thought to put those combinations together but it looks good! I haven’t made peppered steak in a very LONG time.