Are you looking for a hearty and flavorful meal that’s perfect for dinner? Look no further! Our Perfect Picadillo and Beans recipe is here to save the day. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress. Picadillo, a traditional Latin American dish, combined with savory beans, offers a delightful blend of flavors and textures that everyone will love.
What is Picadillo?
Picadillo is a versatile and savory dish made with ground meat, vegetables, and a variety of seasonings. It’s a staple in many Latin American and Spanish households, known for its rich flavor and comforting qualities. The word “picadillo” comes from the Spanish verb “picar,” which means to chop or mince, referring to the finely chopped ingredients in the dish.
FAQ Section
Can I Freeze Picadillo and Beans?
Yes, both the picadillo and beans freeze well. Store them in separate airtight containers and freeze for up to 3 months.
What Other Spices Can I Use?
Feel free to experiment with different spices such as chili powder, smoked paprika, or oregano to suit your taste.
Can I Use Canned Beans?
Yes, using canned beans is a great time-saving option. Just be sure to rinse and drain them before adding to the recipe.
How Long Does It Last in the Fridge?
Stored properly in an airtight container, the picadillo and beans will last up to 3 days in the refrigerator.
Is This Recipe Spicy?
The recipe is mildly spiced, but you can adjust the heat level by adding more or less paprika or including a chopped chili pepper.
Conclusion
Our Perfect Picadillo and Beans recipe is a fantastic choice for a delicious and nutritious dinner. It’s easy to make, versatile, and full of flavor. Whether you’re feeding a hungry family or impressing guests, this dish is sure to be a hit. Give it a try and enjoy the wonderful combination of savory picadillo and hearty beans.
Picadillo and Beans recipe
Equipment
- Large skillet
- Medium saucepan
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Optional Tools for Convenience:
- Food processor (for chopping vegetables)
- Slow cooker or Instant Pot (for cooking beans)
Ingredients
For the Picadillo:
- 1 pound ground beef or turkey, chicken, or pork
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 large tomato chopped
- 1/2 cup green olives sliced
- 1/4 cup raisins optional
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
For the Beans:
- 1 cup dried beans pinto, black, or kidney
- 1 small onion halved
- 2 cloves garlic smashed
- 1 bay leaf
- 1 teaspoon ground cumin
- Salt to taste
Instructions
Preparing the Picadillo:
- Browning the Meat: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
- Adding Vegetables and Spices: Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes. Stir in the chopped tomato, green olives, raisins (if using), and tomato paste. Add the ground cumin, paprika, cinnamon, salt, and pepper. Cook for another 10 minutes, allowing the flavors to meld together. Stir in the chopped cilantro and remove from heat.
Cooking the Beans:
- Soaking and Boiling Beans: Rinse the dried beans and place them in a medium saucepan. Cover with water and soak overnight, or use the quick-soak method by boiling the beans for 2 minutes, then letting them soak for 1 hour. Drain and rinse the beans.
Adding Flavorings:
- Return the beans to the saucepan and cover with fresh water. Add the halved onion, smashed garlic cloves, bay leaf, and ground cumin. Bring to a boil, then reduce heat and simmer until the beans are tender, about 1-2 hours. Season with salt to taste and remove the bay leaf before serving.
