Perfect Picadillo and Beans for Dinner

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There’s nothing quite like the aroma of slow-cooked beans and sizzling beef filling your kitchen at the end of a long day. This Perfect Picadillo and Beans for Dinner recipe is the ultimate comfort food duo—simple, satisfying, and packed with warm, familiar flavors.

This dish takes me right back to my childhood kitchen. My mother would start the beans the night before, letting them simmer with garlic and bacon while we slept. By dinner, the house smelled like love. The picadillo was always the quick fix—ground beef, soft potatoes, and a little spice. Paired together, they made the kind of meal that called everyone to the table.

Why You’ll Love This Recipe

  • A complete, budget-friendly meal that feeds the whole family

  • Comforting, hearty, and packed with protein and flavor

  • Crockpot beans that cook while you sleep

  • Simple pantry staples and spices

  • Versatile—serve with rice, tortillas, or on its own

Ingredients

For the Picadillo:

  • 1 pound ground beef

  • 1–2 potatoes, cut into small cubes

  • ½ carton beef broth (about 2 cups)

  • 1 tomato, chopped

  • ½ fresh onion, chopped (or 1 tsp onion powder)

  • Cumin, to taste

  • Garlic powder, to taste

  • Salt and pepper, to taste

For the Beans:

  • 1 bag (1 lb) pinto beans

  • 1 package bacon

  • 2 cloves garlic

Instructions

Step 1: Make the Beans (Overnight or Early Morning)

  1. Rinse the pinto beans and place them in a crockpot.

  2. Add enough water to cover the beans by 2–3 inches.

  3. Chop half the bacon and add it to the pot along with 2 whole garlic cloves.

  4. Cook on low for 8 hours, overnight or during the day.

  5. Once tender, season with salt to taste.

Step 2: Brown the Meat

In a large skillet over medium heat, cook and brown the ground beef until no longer pink. Drain excess grease.

Step 3: Cook the Picadillo

Add the chopped potatoes, tomato, onion (or onion powder), cumin, garlic powder, and beef broth to the skillet with the beef. Stir well.

Cover with a lid and cook on low heat for 20–25 minutes, or until potatoes are soft and flavors meld.

Step 4: Finish the Beans

In a separate skillet, fry the remaining half of the bacon until crispy.

Add the cooked beans to the bacon and mash them slightly for texture. Season again with salt and pepper as needed.

Step 5: Serve

Plate the picadillo with a side of mashed beans. Serve with warm tortillas, rice, or a simple salad.

Tips for Success

  • Dice potatoes small for quicker cooking in the picadillo.

  • Don’t skip the bacon in the beans—it adds incredible depth.

  • Add a dash of chili powder or jalapeño to the picadillo for a little heat.

  • Make extra beans—they freeze well and can be used for other meals.

Storage & Reheating

  • Refrigerator: Store both picadillo and beans in airtight containers for up to 4 days.

  • Freezer: Freeze beans in individual portions for up to 3 months. Picadillo freezes well too.

  • Reheat: Gently warm on the stovetop with a splash of water or broth.

FAQs

Can I use canned beans instead of dried?
Yes, but the flavor won’t be as rich. Simmer canned beans with garlic and bacon for at least 30 minutes to enhance them.

Can I add veggies to the picadillo?
Absolutely! Diced carrots, peas, or bell peppers work great.

What’s the best way to serve this?
With tortillas, over rice, or in a bowl topped with avocado and hot sauce.

Final Thoughts

This Perfect Picadillo and Beans for Dinner is more than a meal—it’s a warm reminder of how simple ingredients, slow cooking, and a little love can make magic. Whether you’re feeding a crowd or looking for comfort on a weeknight, this combo never disappoints.

It’s hearty, deeply flavorful, and endlessly adaptable. Once you make it, you’ll understand why it’s a staple in so many homes—and why it should be in yours, too.

Share Your Plate

Try this recipe? Tag #PicadilloAndBeans or #DinnerComfortFood and let us see your take!

Perfect Picadillo and Beans for Dinner

Make the perfect weeknight dinner with seasoned beef picadillo and slow-cooked pinto beans. Simple, hearty, and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Picadillo:
  • 1 pound ground beef
  • 1 –2 potatoes cut into small cubes
  • ½ carton beef broth about 2 cups
  • 1 tomato chopped
  • ½ fresh onion chopped (or 1 tsp onion powder)
  • Cumin to taste
  • Garlic powder to taste
  • Salt and pepper to taste
For the Beans:
  • 1 bag 1 lb pinto beans
  • 1 package bacon
  • 2 cloves garlic

Method
 

Step 1: Make the Beans (Overnight or Early Morning)
  1. Rinse the pinto beans and place them in a crockpot.
  2. Add enough water to cover the beans by 2–3 inches.
  3. Chop half the bacon and add it to the pot along with 2 whole garlic cloves.
  4. Cook on low for 8 hours, overnight or during the day.
  5. Once tender, season with salt to taste.
Step 2: Brown the Meat
  1. In a large skillet over medium heat, cook and brown the ground beef until no longer pink. Drain excess grease.
Step 3: Cook the Picadillo
  1. Add the chopped potatoes, tomato, onion (or onion powder), cumin, garlic powder, and beef broth to the skillet with the beef. Stir well.
  2. Cover with a lid and cook on low heat for 20–25 minutes, or until potatoes are soft and flavors meld.
Step 4: Finish the Beans
  1. In a separate skillet, fry the remaining half of the bacon until crispy.
  2. Add the cooked beans to the bacon and mash them slightly for texture. Season again with salt and pepper as needed.
Step 5: Serve
  1. Plate the picadillo with a side of mashed beans. Serve with warm tortillas, rice, or a simple salad.