Bean

cooked black beans with their cooking liquid (about 950 ml) • onion • bell pepper • garlic clove • Cilantro, to taste • Salt and black pepper, to taste • Worcestershire sauce and 2 cups water (about 475 ml) • All-purpose seasoning, to taste • eggs • cooked rice as a side (about 760 grams)

ripe plantains • Cheese • Refried beans • clean plastic bag for shaping the empanadas • Olive oil

corn flour (about 2 2/3 cups) • salt (to taste) • Water • cooked beans from the day before • steamed rice from the day before • bean broth from the day before • Worcestershire sauce (or Lizano sauce, if available) • bell pepper • Cilantro (to taste) • hard-boiled eggs, chopped • mild melting cheese • ripe plantains •

very ripe plantains (the skins should be almost black) • margarine • corn flour (about 60 grams) • water (about 80 ml) • salt • shredded cheese (about 9 ounces) or 1 1/2 cups refried beans • Optional: cinnamon

chicken bouillon • enough kitchen twine for tying • celery • salt • pork lard (about 30 g) • annatto (about 5 g) • pork shoulder or pork ribs, seasoned a day ahead (about 100 g) • green beans (about 20 g) • carrot • rice (about 30 g) • freshly ground black pepper (about 1 g) • large banana leaves •