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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.
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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.